Ming says: Salsas are not only savory — some can be sweet such as this lychee-cranberry version which combines two fruits from opposite sides of the world: the New England cranberry and the Far East lychee. This versatile salsa may also be transformed into a warm compote or puréed and frozen into a myriad of cold confections.
Makes 1 quart
- 2 cans lychees, strained
- 1 bag cranberries
- 1/2 cup sugar
- Zest of 1 orange, finely chopped
- Juice of 1 orange
- 2 teaspoons vanilla extract
- Combine all ingredients in a food processor and blend until medium-coarse in texture.
Tip: In addition to using this master in some delicious desserts, the Lychee-Cranberry Salsa is great as an accompaniment to pork or poultry dishes.
MING'S RECOMMENDED BEVERAGES
De Trafford "Straw Wine"
Where: Stellenbosch, South Africa
Grape: Chenin Blanc
Style: This wine gets its unique name from the process of laying out the grapes on straw mats to dry, thereby concentrating the sugar and fruit, creating intense flavors of apricot and honey while maintaining an acidic balance. This is not overly sweet like many botrytised wines and it manages to be fruity without being rich.
Joao Pires Muscat
Where: Sebutal, Portugal
Grape: Muscat
Style: This semi-dry Muscat comes from the hotter area of Portugal where the grapes get very ripe. This produces slightly floral, musky notes. This is a great wine to serve as an aperitif or on a hot summer day — especially with fruits and ices.
>>This recipe appears in
Episode #215.
>> For additional recipes and more, visit
www.ming.com
