Ming says: Many are huge fans of teriyaki sauce, loving the salty-sweet flavor it gives to meat and chicken. I've added fresh citrus and tangy cranberries (an ode to New England) to my version, producing a smooth glaze with body that adds tons of flavor to your dishes—just brush it on and cook!
Makes 3 cups
- 1 large red onion, sliced
- 1 tablespoon minced ginger
- 1 cup dried cranberries, such as Craisins
- Zest and juice of 1 orange
- 1 cup naturally brewed soy sauce
- 2 cups cranberry juice
- 1/2 cup sugar
- 1/4 cup grapeseed or canola oil for cooking
- Kosher salt and freshly ground black pepper, to taste
- In a sauce pan coated lightly with oil over high heat, sauté the onions, ginger and dried cranberries until soft, about 5 minutes. Add the orange zest and juice, naturally brewed soy sauce, cranberry juice, and sugar and bring to a simmer. Reduce by 50 percent over low heat, about 10 to 15 minutes. Check for flavor. Immediately, transfer to a blender and blend until almost smooth (with small bits is preferable), drizzling in the oil. Do not blend until super smooth. Check for flavor and adjust seasonings. Let come to room temperature, then transfer to a glass jar, seal and store in fridge for up to two weeks.
MING'S RECOMMENDED BEVERAGES
Newton Unfiltered Merlot
Where: Sonoma, California
Grape: Merlot
Style: This merlot is less fruity and jammy than some of the newer ones, leaning more towards being richer and darker while exhibiting black fruit flavors. It is wonderful with fruit-based sauces and glazes, making it an ideal match for these dishes using the Cranberry-Teriyaki Glaze.
Concha y Toro Carmenere
Where: Maipo, Chile
Grape: Carmenere
Style: This type of wine has been called a merlot for generations in Chile where it is known as the "6th Bordeaux Grape". It is a medium-bodied red that still retains a certain meatiness that bonds well with dishes like lamb. Chilean wines are gaining popularity as they are great wines that are still very affordable.
>>This recipe appears in
Episode #207.
>> For additional recipes and more, visit
www.ming.com
