Ingredients
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1/2 tablespoon peanut oil or 1/2 tablespoon canola oil
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1/4 cup onion, chopped
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2 tablespoons garlic, chopped
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2 tablespoons ginger, chopped
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3/4 cup red wine
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1/4 cup dried cranberries
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7 tablespoons water, divided use
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1/8 teaspoon cinnamon
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3/4 teaspoon fresh thyme or 1/4-1/2 teaspoon dried thyme
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1/8 teaspoon vanilla extract
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1/4 teaspoon cumin
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1 teaspoon sugar
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salt
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fresh ground black pepper
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1/2 tablespoon jalapenos or 1/2 tablespoon serrano chili, chopped, including some of the seeds
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2 tablespoons sliced almonds, toasted
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1 ounce unsweetened chocolate, chopped
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1 tablespoon black sesame seed, toasted
Instructions
- 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.