Recipe information
Yield
Makes 1 cup
Ingredients
1
tablespoon vegetable oil
1
small onion, finely chopped
1
garlic clove, minced
1
/4 cup port
2
tablespoon balsamic vinegar
1
1/2 cups cranberries, fresh or frozen (thawed)
1
/2 cup granulated sugar
1
/4 teaspoon each salt and pepper
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Preparation
In small saucepan, heat oil over medium heat; stir in onion and garlic and cook, stirring occasionally, for 5 minutes or until softened. Stir in port and balsamic vinegar; boil for 5 minutes or until reduced to about 3 tablespoons. Meanwhile, slice cranberries in half; in bowl, stir together cranberries, sugar, salt and pepper. Mix into onion mixture; bring to boil and cook, stirring often for 8 to 10 minutes or until cranberries are tender and sauce is thick. Transfer to nonmetallic containers; store in refrigerator, tightly covered, for up to 1 week, or in freezer for up to 1 month.
Reprinted with permission from Last Dinner On the Titanic: Menus and Recipes from the Great Liner by Rick Archbold and Dana McCauley, (C) 2007 Toronto, Ontario: Madison Press Books