Copyright 1999, Ming Tsai, All Rights Reserved
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In a non-reactive saucepan, coated lightly with oil on medium heat, saute the onions, ginger and zest until soft, about 3 minutes. Add the cranberries, juice, sugar and season. Simmer for 30 minutes until very soft. Check for seasoning and reserve warm.
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By theburbankfamil...
Salem, 61
on December 06, 2010
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We made this recipe as directed and found it way too sour for us. We ended up adding sugar to off set the sour taste and once it was balanced to our taste, this turned into the most delicious cranberry sauce I have ever made. The ginger adds a wonderful flavor and the onions add texture as well as taste. I recommend making it as directed and tasting first since you might not mind the sourness as much - but we will be making this again next year for sure
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