Makes about 3 cups.
Brian Stockholm, executive chef at Noble's Restaurant in Charlotte, N.C., shared his version of cranberry sauce, a variation with an Asian twist in the flavors.
1 tablespoon vegetable oil
5 shallots, peeled and chopped
1 tablespoon fresh ginger, peeled and minced
1 teaspoon garlic, minced
1 (12-ounce) bag fresh or frozen cranberries
2/3 cup packed brown sugar
¼ cup rice vinegar
1 vanilla bean, split (optional)
2 oranges
2 tablespoons orange liqueur, such as Grand Marnier
1 cinnamon stick
½ teaspoon salt
½ teaspoon cracked black pepper
Heat oil in a heavy 3-quart pot over medium-high heat. Add shallots and ginger and saute until shallots are tender. Add garlic and saute about 1 minute. Add remaining ingredients and reduce heat to medium-low. Simmer, stirring occasionally, until cranberries just begin to pop, 10 to 12 minutes.
Remove from heat and cool. Taste and adjust seasonings. Remove cinnamon stick and vanilla bean (if using). Refrigerate until ready to serve. (Can be made 2 to 3 days in advance.)
© 2001, The Charlotte Observer (Charlotte, N.C.).
Distributed by Knight Ridder/Tribune Information Services.
