South Carolina Dining: The official dining site of South Carolina

Ingredients:

• 2 red onions, cut into 1/2-inch dice
• 2 Tablespoons minced lemongrass, white part only
• 2 cups dried cranberries, chopped
• 1/2 cup sugar
• 2 cups naturally brewed rice vinegar
• grapeseed or canola oil for cooking
• Kosher salt and freshly ground black pepper, to taste

Directions:

• In a saute pan coated lightly with oil over high heat, saute the onions and lemongrass until soft, about 5 minutes. Season with kosher salt and freshly ground black pepper and check for flavor.
• Add cranberries and sugar and deglaze with naturally brewed rice vinegar.
• Reduce by 75 percent, or until liquid is absorbed. Check again for seasoning.
• When cool, transfer to a container, cover, and store in fridge for up to two weeks.