Many are huge fans of teriyaki sauce, loving the salty-sweet
flavor it gives to meat and chicken. Ive added fresh citrus and tangy
cranberries (an ode to New England) to my version, producing a smooth glaze
with body that adds tons of flavor to your dishes - just brush it on and cook! —Ming Tsai
Ingredients:
1 large red onion, sliced
1 tablespoon minced ginger
1 cup dried cranberries, such as Ocean Spray® Craisins® Sweetened Dried
Cranberries
Zest and juice of 1 orange
1 cup naturally brewed soy sauce
2 cups cranberry juice
1/2 cup sugar
1/4 cup grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper, to taste
Directions:
In a sauce pan coated lightly with oil over high heat, sauté the onions, ginger
and dried cranberries until soft, about 5 minutes. Add the orange zest and
juice, naturally brewed soy sauce, cranberry juice, and sugar and bring to a
simmer. Reduce by 50% over low heat, about 10 to 15 minutes. Check for flavor.
Immediately, transfer to a blender and blend until almost smooth (with small
bits is preferable), drizzling in the oil. Do not blend super smooth. Check for
flavor and adjust seasonings. Let come to room temperature, then transfer to a
glass jar, seal and store in fridge for two weeks.
Makes 3 cups.
