Cranberry Sauce For Beef And Seafood

• 1 Tablespoon Canola Oil
• 1 whole Onion, Roughly Chopped
• 4 cloves Garlic, Smashed, Skins Removed
• 2 cups Frozen Cranberries, Defrosted Overnight
• 1 cup Light Brown Sugar
• 12 ounces, fluid Light Beer
• 1 cup Worcestershire Sauce
• 3/4 cups Pomegranate Flavored Red Wine Vinegar (or Red Wine Vinegar)
• 1/2 cups Soy Sauce
• 1 teaspoon Red Chili Flakes
• 1/2 Tablespoons Cracked Black Pepper

1. Heat a sauce pan on medium heat. Add oil, bring it to temperature, then add onion. Sweat onions for about 5 minutes, stirring a few times, then add garlic. Stir again, then toss in cranberries. Stir again, then add brown sugar, beer, Worcestershire sauce, red wine vinegar, soy sauce, red pepper flakes, and cracked black pepper. Stir well.
2. Once this comes to a boil, reduce heat to low and simmer for 1 hour. The sauce will begin to reduce and thicken. This is what you are looking for.
3. You have two options now. You can pour this into a blender, or keep it in the pot and use an immersion blender (I chose the latter). If you are using a blender, be careful and make sure the lid is on right and that you cover it with a towel for extra protection.
4. Blend until smooth. Strain through a fine mesh strainer to remove any thick clumps. Use the back of a spoon to push sauce through the strainer. I do this over a bowl to reserve the sauce.
5. Pour sauce into a storage container and refrigerate until you are ready to serve. In my case, I used a plastic condiment squeeze bottle and let everyone squirt away. Sweet, salty, and a smidge spicy, it is everything you want in a great sauce, plus cranberries to boot!

canola oil, onion, garlic, frozen cranberries, light brown sugar, worcestershire sauce, red wine vinegar, soy sauce, red chili flakes, pepper

Taken from tastykitchen.com/recipes/condiments/cranberry-sauce-for-beef-and-seafood/ (may not work)