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Ginger-cranberry sauce

Ming Tsai chops ginger Ming Tsai chops ginger for his ginger-cranberry sauce at Blue Ginger in Wellesley. (Erik Jacobs for The Boston Globe)
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November 14, 2007

Serves 8

This is best served warm, though it is also delicious cold. The quantities here serve eight with plenty of leftovers.

Canola oil (for the pan)
2-inch piece fresh ginger, very finely chopped
4 medium red onions, finely chopped
2 bags (12 ounces each) fresh cranberries
Grated rind and juice of 4 oranges
2 cups packed brown sugar, or more to taste
Salt and pepper, to taste

1. Coat a large saucepan lightly with oil and set it over high heat. Add the ginger and onions and cook, stirring often, for 4 minutes or until beginning to soften.

2. Add the cranberries, orange rind and juice, brown sugar, salt, and pepper. Lower the heat to medium. Continue cooking for 10 minutes or until the cranberries soften and some have broken up. Taste for seasoning and add more brown sugar or salt, if you like. - Adapted from Ming Tsai of Blue Ginger

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