Best 2 Cranberry Teriyaki Glaze Recipes

Indulge in a tantalizing culinary journey with our versatile Cranberry Teriyaki Glaze, a harmonious blend of sweet, savory, and tangy flavors that will elevate your dishes to new heights. This glaze not only complements meats but also lends its irresistible charm to tofu, vegetables, and even desserts. Prepare to embark on a flavor adventure with our curated collection of recipes featuring this exceptional glaze. From the succulent Cranberry Teriyaki Chicken that bursts with umami richness to the delectable Cranberry Teriyaki Tofu Steaks that offer a delightful plant-based alternative, each recipe promises a unique taste experience. Discover the vibrant Cranberry Teriyaki Vegetables that add a pop of color and flavor to your meals, and let your sweet tooth soar with the irresistible Cranberry Teriyaki Pineapple Upside-Down Cake, a delightful fusion of tangy cranberries and caramelized pineapple.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN BRAISED SHORT RIBS WITH CRANBERRY-TERIYAKI GLAZE

Asian Braised Short Ribs with Cranberry-Teriyaki Glaze image

Provided by Ming Tsai

Categories Beef Garlic Herb Onion Vegetable Braise Christmas New Year's Eve Fall Winter

Yield Makes 20 servings

Number Of Ingredients 16

Ingredients

15 pounds beef short ribs, cut into 3- to 4-inch pieces (have your butcher do this)
4 teaspoons kosher salt
2 1/2 teaspoons freshly ground black pepper
2 tablespoons canola oil
5 large onions, roughly chopped (about 5 cups)
6 carrots, roughly chopped (about 3 1/2 cups)
1/2 bunch celery, roughly chopped (about 3 cups)
2 medium fennel bulbs (sometimes called anise; 1 1/2 to 2 pounds total), stalks discarded and bulbs roughly chopped
4 lemongrass stalks, root ends trimmed, tough outer leaves discarded, and finely chopped
3 tablespoons garlic, minced (about 6 to 7 cloves)
1 tablespoon ginger, minced (from 1/2-inch knob)
4 cups Chinese Shaoxing rice wine or sake
2 cups dark soy sauce
6 whole sprigs fresh thyme
3 dried bay leaves
1 cup cranberry-teriyaki glaze

Steps:

Sprinkle short ribs with 3 teaspoons salt and 2 teaspoons pepper.
In large heavy stockpot over high heat, heat oil until hot but not smoking. Working in batches, sear ribs, turning occasionally, until brown on all sides, about 10 to 12 minutes. Transfer as browned to plate, reserving rendered fat in pan. Add onions, carrots, celery, fennel, lemongrass, garlic, and ginger and sauté, stirring frequently, until soft, about 10 minutes. Add rice wine, soy sauce, thyme, and bay leaves, and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Return short ribs to pot and add water to cover. Bring to boil, then reduce heat to low, cover, and simmer 3 1/2 hours, then brush with glaze. Continue cooking, brushing with glaze every 5 minutes, until meat is very tender and falling off bones, about 4 hours total. Transfer ribs to serving dish, brush with glaze, and serve.

CRANBERRY-TERIYAKI GLAZE

Cranberry-Teriyaki Glaze image

Provided by Ming Tsai

Categories Blender Berry Citrus Fruit Onion Soy Sauté Cranberry Fall Winter

Yield Makes about 2 cups

Number Of Ingredients 9

Ingredients

1/2 large red onion, sliced
1 1/2 teaspoons minced ginger
1/2 cup dried cranberries, such as Craisins
Zest and juice of 1/2 orange
1/2 cup naturally brewed soy sauce
1 cup cranberry juice
1/4 cup sugar
3 tablespoons grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper, to taste

Steps:

In a saucepan coated lightly with oil over high heat, sauté the onions, ginger and dried cranberries until soft, about 5 minutes. Add the orange zest and juice, naturally brewed soy sauce, cranberry juice, and sugar and bring to a simmer. Reduce by 50 percent over low heat, about 10 to 15 minutes. Check for flavor. Immediately, transfer to a blender and blend until almost smooth (with small bits is preferable), drizzling in oil. Do not blend until super smooth. Check for flavor and adjust seasonings. Let come to room temperature, then transfer to a glass jar, seal and store in fridge for up to two weeks.

Tips:

Use fresh cranberries. Fresh cranberries have a brighter, more tart flavor than frozen cranberries.
Don't overcook the cranberries. Overcooked cranberries will become mushy and lose their flavor.
Use a non-stick skillet. This will help prevent the glaze from sticking and burning.
Bring the glaze to a boil before reducing the heat. This will help the glaze thicken and caramelize.
Taste the glaze before using it. If it's too tart, add a little sugar. If it's too sweet, add a little lemon juice.

Conclusion:

Cranberry teriyaki glaze is a delicious and versatile sauce that can be used on a variety of dishes. It's perfect for chicken, fish, pork, and tofu. It can also be used as a dipping sauce for appetizers or as a glaze for roasted vegetables. No matter how you use it, cranberry teriyaki glaze is sure to add a touch of flavor to your next meal.