Ming says: The combination of sweet and sour has been one of my favorites ever since I was little. My mom made a delicious sweet and sour sauce based on pineapple and rice wine vinegar. She used it for Chinese dishes, but the juxtaposition of sweet and sour flavors can be found around the globe. My Cranberry Sweet and Sour Sauce master recipe is a versatile sweet and sour sauce that starts with Mom's pineapple and vinegar, but gets an additional source of sweet and sour flavor from cranberries.

Makes about 4 cups

• 2 red onions, minced
• 1 tablespoon ginger, minced
• 1 small pineapple, peeled and 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%. Transfer the Cranberry Sweet and Sour Sauce to a blender and purée until smooth. Check for flavor and re-season if needed. When room temperature, store in an airtight jar.

>>Use this Master Recipe in Carrot and Onion-Crusted Scallops with Cranberry Sweet and Sour Sauce by guest Chef Susan Spicer.

>>This recipe appears in Episode #308.

>> For additional recipes and more, visit www.ming.com