CRANBERRY SWEET AND SOUR SAUCE

I made this, but cut the recipe in half. It was very good.

Ingredients:

2 red onions, minced
1 tablespoon ginger, minced
1 small pineapple, peeled, cut into 1-inch dice
2 cups fresh cranberries
1 cup dried cranberries
4 cups naturally brewed rice vinegar
Kosher salt and freshly ground white pepper
Canola or grapeseed oil for cooking

Directions:

In a saucepan coated lightly with oil over high heat, saute the
onions, ginger and pineapple and season with kosher salt and freshly
ground white pepper. Add the cranberries and naturally brewed rice
vinegar. Reduce heat, simmer and reduce by 50 percent. Transfer the
Cranberry Sweet and Sour Sauce to a blender and puree until smooth.
Check for flavor and re-season if needed. When room temperature,
store in an air-tight jar.

Makes 4 cups.

Recipe developed by Chef Ming Tsai of Blue Ginger Restaurant.

Raisin Pie to Die For

1 cup sour cream
1 cup white sugar
2 eggs, beaten
1 teaspoon baking powder
1 pinch salt
1 teaspoon cinnamon UK
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
3 tablespoons vinegar (I use white)
1 cup raisins
1 unbaked 9 inch pie crust
Directions

Preheat oven to 350 F
Stir together sour cream and sugar until smooth. Stir in eggs, salt, baking powder, nutmeg, cinnamon, cloves, vinegar and raisins.
Pour mixture into pie crust.
Bake in a preheated oven 40 to 50 minutes.
Cool in refrigerator before serving.