Cranberry and Ginger Dressing
Yield: 3-4 Cups
Melt butter in a small pot, and sweat shallots and ginger until tender and aromatic. Add smoked cranberries and cook for 1 minute. Wrap Kafir lime leaf and lemongrass in cheesecloth to make a small sachet and add to the pot. Add sugar, rice wine vinegar and 1 ¼ cups of water to the pot. Bring mixture to a boil, then let simmer gently for ½ hour until mixture resembles compote. Add remaining water if mixture becomes too thick. Season with pinch of salt and cool completely. Remove sachet. Dressing can be made up to three days in advance. Cover properly and refrigerate.
*If you don’t have a smoking
basket or perforated aluminum tray, a pie tin works great as a smoking
basket. Using a fork, poke as many holes as possible to allow smoke to
flow through, but not so large that cranberries fall through.