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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This sauce is much adapted from a Ming Tsai recipe. It goes well with chicken, pork, vegetables or tofu. I haven't tried it with seafood, but I imagine it would go wonderfully with shrimp. Ingredients:
1/2 tablespoon peanut oil or 1/2 tablespoon canola oil |
1/4 cup onion, chopped |
2 tablespoons garlic, chopped |
2 tablespoons ginger, chopped |
1/2 tablespoon jalapenos or 1/2 tablespoon serrano chili, chopped, including some of the seeds |
3/4 cup red wine |
1/4 cup dried cranberries |
7 tablespoons water, divided use |
1/8 teaspoon cinnamon |
3/4 teaspoon fresh thyme or 1/4-1/2 teaspoon dried thyme |
1 tablespoon black sesame seed, toasted |
1/8 teaspoon vanilla extract |
1/4 teaspoon cumin |
1 teaspoon sugar |
2 tablespoons sliced almonds, toasted |
1 ounce unsweetened chocolate, chopped |
salt |
fresh ground black pepper |
Directions:
1. Over medium-high heat, sauté onions, garlic, ginger and chile until caramelized.
2. Deglaze pan with wine. Add cranberries and 1/4 cup of water, and cook until about three fourths of the liquid is absorbed.
3. Transfer to a processor while warm, so that chocolate will melt. Blend with rest of ingredients, including remaining 3 tablespoons of water, until smooth. Salt and pepper to taste. Serve over meat, tofu, or vegetables.
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