Ming says: Sweet and sour is one of my favorite flavor combinations. One of the best sources of sour without the acid is cranberries, especially dried cranberries, which have both sour and sweetness. In this master recipe I pair them with mango for a sweet and sour vinaigrette that puts some oomph into poultry and fish dishes.

Makes 2 cups

• 2 shallots, peeled, rough chopped
• Juice of lemon
• 1 tablespoon Dijon mustard
• 2 cups fresh cranberries, washed and dried
• 1/2 cup dried cranberries
• 1 large mango, peeled and diced
• 1/2 cup extra virgin olive oil
• Kosher salt and freshly cracked black pepper

In a blender, combine shallots, lemon juice and Dijon mustard and purée until smooth. Add cranberries and mango and purée until smooth. Season with kosher salt and freshly ground black pepper to taste. With blender running, slowly drizzle in olive oil and taste again. Store in an air-tight jar and place in the fridge.

>>Use this Master Recipe in Spicy Cheese Soufflés with Micro Greens and Cranberry-Mango Vinaigrette by guest Chef Sara Moulton.

>>This recipe appears in Episode #402.

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