Chili-Cranberry Glaze



1 1/3 cups

Recipe from

Southern Living


1 cup rice wine vinegar
3/4 cup sugar
1/2 cup water
1/4 cup dried cranberries
1 tablespoon chili-garlic sauce
1 tablespoon grated fresh ginger
2 tablespoons minced green onions
1/2 teaspoon grated orange rind


Bring first 6 ingredients to a boil in a small saucepan; reduce heat to medium, and cook, stirring occasionally, 20 minutes or until slightly thickened. Remove from heat, and stir in green onions and orange rind.

Note: For testing purposes only, we used Lee Kum Kee chili-garlic sauce, found in the Asian section at large supermarkets.

Roxanne E. Chan, Albany, California,

Southern Living

December 1998
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