Makes 4 cups
2 large onions, chopped
1/4 cup chopped garlic
1/4 cup chopped ginger
4 serrano chiles, chopped
1 cup red wine
1 cup dried cranberries
1/2 cup water
1 tablespoon minced thyme
3 tablespoons toasted black sesame seeds
1/4 pound dark unsweetened chocolate, chopped
Kosher salt and freshly ground black pepper
Canola oil for cooking
In a large saute pan coated lightly with oil over medium-high heat, saute shallots, garlic, ginger & chile until caramelized. Deglaze with red wine, scarping up any browned bits on bottom of pan. Add cranberries and water and reduce by half. Transfer to a blender and blend until smooth. Season with kosher salt and freshly ground black pepper to taste. With blender running, add thyme, sesame seeds and gradually add chocolate. Check again for flavor and season if necessary.
To make Asian Mole Sauce: Use a 1:1 ratio of mole to chicken stock.