1/2 cup white vinegar
1/8 teaspoon allspice
1/4 teaspoon cilantro
1/4 teaspoon red peppercorns, cracked
1 tablespoon olive oil
3 tablespoons red onions, chopped
1 teaspoon garlic, chopped
1 tablespoon honey
2 tablespoons brown sugar
2/3 cup cranberries, sun-dried
3 tablespoons ancho chile powder
1 cup water
2/3 cup ketchup
1/8 teaspoon allspice
1/4 teaspoon cilantro
1/4 teaspoon red peppercorns, cracked
1 tablespoon olive oil
3 tablespoons red onions, chopped
1 teaspoon garlic, chopped
1 tablespoon honey
2 tablespoons brown sugar
2/3 cup cranberries, sun-dried
3 tablespoons ancho chile powder
1 cup water
2/3 cup ketchup
Preparation
Combine the first four ingredients and bring to a boil until reduced byhalf and set aside. Combine olive oil, red onion, garlic, honey, and brownsugar in a non-stick skillet and sauté over medium heat until the onions aresoft. Once soft, add the cranberries, chile powder, water, ketchup and thereserved vinegar preparation. Whisk to blend and cook over low heat for 5minutes. Store in a glass container in the refrigerator.
NOTE: You can puree this sauce in a blender if you like. I prefer not to.
