Cranberry Sweet and Sour Sauce

Cranberry Sweet and Sour Sauce Sweet and Sour Pork with Tropical Fruits Spicy Chicken Paillard with Sweet and Sour Shanghai Noodles Seared Calf’s Liver with Bacon-Sweet and Sour Potatoes Susan Spicer’s Carrot and Onion-crusted Scallops with Cranberry Sweet and Sour Sauce WINE NOTES Foxglove Chardonnay: Wines from the central coast of California are gaining more prominence but still are more inexpensive than their northern California counterparts. Because the vintners use new oak and the grapes come from a cooler region, this wine has a light creaminess and is balanced with flavors of tangerine and golden apple. Ruston Merlot half-bottle: Merlot has gotten a ‘bad rap’ lately but is still the primary grape of many great Bordeaux and American blends. Great to use when you want big flavors of plum, blueberry, cocoa and white pepper without the muscle of a cabernet sauvignon. Half bottles are great for dinners for two or wine pairings for four. They allow for more variety in a meal and broaden the opportunity to try high end wines for less money.		Master Cranberry Sweet and Sour Sauce Makes about 4 cups 2 red onions, minced 1 tablespoon ginger, minced 1 small pineapple, peeled, cored, cut into 1-inch dice 2 cups fresh cranberries 1 cup dried cranberries 4 cups naturally brewed rice vinegar Kosher salt and freshly ground white pepper Canola or grapeseed oil for cooking In a saucepan coated lightly with oil over high heat, sauté the onions, ginger and pineapple and season with kosher salt and freshly ground white pepper. Add the cranberries and naturally brewed rice vinegar. Reduce heat, simmer and reduce by 50 percent. Transfer the Cranberry Sweet and Sour Sauce to a blender and puree until smooth. Check for flavor and re-season if needed. When room temperature, store in an air-tight jar.


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