Editor's note: The recipe below is from Ming Tsai's book, Ming's Master's Recipes.
Use 1 cup of glaze as a dipping sauce for Ming Tsai's pork potstickers and cranberry-crab rangoons and the other cup to make his braised short ribs.
Recipe information
Yield
Makes about 2 cups
Ingredients
1
1
1
1
1
1
3
Need to make a substitution?
Preparation
In a saucepan 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 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.