This recipe was adapted from Andrew, Irene, and Margaret Li’s Double Awesome Chinese Food (Roost Books, 2019) that blends the siblings’ Taiwanese, Chinese and New England experiences.
Makes about 2 cups
Source: https://www.vietworldkitchen.com/blog/2019/11/cranberrysweet-and-sour-sauce-recipe.html
Ingredients
- 1 cups (5 ounces) fresh or frozen cranberries
- 1/2 cup water
- 2 dates, seeds removed and finely chopped, or to taste
- 1/3 cup unseasoned rice vinegar
- 1/4 cup red wine vinegar
- 1/4 cup minced onion
- 3 tablespoons tomato paste
- 2 teaspoons kosher salt or 1 teaspoon fine sea salt
- 2 garlic cloves minced
- 1/2 teaspoon celery salt
- Pinch of ground cloves
- Chubby 1-inch section ginger peeled and grated
Directions
- In a small or medium saucepan, combine all the ingredients.
- Bring to a boil over medium heat, lower the heat to simmer for 10 minutes.
- Expect to hear the cranberries pop as they cook.
- Remove the pan from the heat and let cool completely.
- Transfer to a blender (or use an immersion blender) to whirl until smooth, or to desired consistency.
- Transfer to a jar and refrigerate for up to 1 month.
- Bring to room temperature before serving