This sauce is much adapted from a Ming Tsai recipe. It goes well with chicken, pork, vegetables or tofu. I haven't tried it with seafood, but I imagine it would go wonderfully with shrimp.
- 1⁄2 tablespoon peanut oil or 1⁄2 tablespoon canola oil
- 1⁄4 cup onion, chopped
- 2 tablespoons garlic, chopped
- 2 tablespoons ginger, chopped
- 1⁄2 tablespoon jalapenos or 1⁄2 tablespoon serrano chili, chopped, including some of the seeds
- 3⁄4 cup red wine
- 1⁄4 cup dried cranberries
- 7 tablespoons water, divided use
- 1⁄8 teaspoon cinnamon
- 3⁄4 teaspoon fresh thyme or 1⁄4-1⁄2 teaspoon dried thyme
- 1 tablespoon black sesame seed, toasted
- 1⁄8 teaspoon vanilla extract
- 1⁄4 teaspoon cumin
- 1 teaspoon sugar
- 2 tablespoons sliced almonds, toasted
- 1 ounce unsweetened chocolate, chopped
- fresh ground black pepper
- Over medium-high heat, sauté onions, garlic, ginger and chile until caramelized.
- Deglaze pan with wine. Add cranberries and 1/4 cup of water, and cook until about three fourths of the liquid is absorbed.
- Transfer to a processor while warm, so that chocolate will melt. Blend with rest of ingredients, including remaining 3 tablespoons of water, until smooth. Salt and pepper to taste. Serve over meat, tofu, or vegetables.