Ingredients
1/4 cup plus 2 tablespoons vegetable oil
1 cup dried cranberries
1 red onion, sliced
1 tablespoon minced fresh ginger
2 cups cranberry juice
1 cup soy sauce
1/2 cup sugar
Finely grated zest and juice of 1 orange
Salt
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Teriyaki glaze — chicken, salmon, stir-fry, grilling marinade
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Teriyaki glaze — chicken, salmon, stir-fry, grilling marinade
Real fermented mirin — sweet rice wine for glazes and teriyaki
Sweet rice wine — teriyaki, nimono, tamagoyaki
Adjustable stand — hold cookbook or tablet at eye level while cooking
Single-source NZ honey — glazes, finishing, antimicrobial properties
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In a large saucepan, heat 2 tablespoons of the oil until shimmering. Add the dried cranberries, onion and ginger and cook over high heat, stirring, until softened, about 5 minutes. Add the cranberry juice, soy sauce, sugar, orange zest and juice and simmer over low heat until reduced by half, about 15 minutes. Let cool slightly. Transfer half of the cranberry mixture to a blender and puree. With the machine on, add 2 tablespoons of the oil and puree until the glaze is smooth. Transfer to a bowl. Repeat with the remaining cranberry mixture and oil. Season with salt.