Asian Mole

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

1. Over medium-high heat, saute onions, garlic, ginger and chile until caramelized.
2. Deglaze pan with wine. Add cranberries and 1/4 cup of water, and cook until about three fourths of the liquid is absorbed.
3. 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.

peanut oil, onion, garlic, ginger, jalapenos, red wine, cranberries, water, cinnamon, fresh thyme, black sesame seed, vanilla, cumin, sugar, almonds, chocolate, salt, fresh ground black pepper

Taken from www.food.com/recipe/asian-mole-258423 (may not work)