“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 (and one reviewer really liked it over salmon).”
READY IN:
40mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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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