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Cranberry Sweet and Sour Sauce

Since cranberries come in 12-ounce bags, you can easily slightly more than double this recipe to use up all the cranberries. Just cook in a bigger pan.
Servings: 2 cups

Ingredients

  • 1 ⅓ cups (5 ounces) fresh or frozen cranberries
  • ½ cup water
  • ½ cup sugar
  • ⅓ cup unseasoned rice vinegar
  • ¼ cup red wine vinegar
  • ¼ cup minced onion
  • 3 tablespoons tomato paste
  • 2 teaspoons kosher salt or 1 teaspoon fine sea salt
  • 2 garlic cloves minced
  • ½ teaspoon celery salt
  • Pinch of ground cloves
  • Chubby 1-inch section ginger peeled and grated (use a microplane; optional)

Instructions

  • In a small or medium saucepan, combine all the ingredients. Bring to a boil over medium heat, lower the heat to simmer for 10 minutes. Expect to hear the cranberries pop as they cook.
  • Remove the pan from the heat and let cool completely. Transfer to a blender (or use an immersion blender) to whirl until smooth. Transfer to a jar and refrigerate for up to 1 month. Enjoy at room temperature.

Notes

This recipe was adapted from Andrew, Irene, and Margaret Li's Double Awesome Chinese Food (Roost Books, 2019).