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How to make it

  • In a saucepan coated lightly with oil over high heat, saute 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 percent.
  • Transfer to a blender and puree until smooth.
  • Check for flavor and re-season if needed.
  • When room temperature, store in an air-tight jar.
  • I also use this to baste chicken on the grill. Yummy!
  • Keeps well in frig for about a week..

Reviews & Comments 1

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    " It was excellent "
    lor ate it and said...
    This sauce sounds absolutely delicious and I am a cranberry junkie as well ;) You've got my HIGH 5++++++
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