Savory Cranberry Sauce

By mirelsonp

Reprinted from Last Dinner on the Titanic: Menus and Recipes from the Grat Liner by Rick Archbold and Dana McCauley

Ingredients

• 1 Tbsp vegetable oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1/4 cup port
• 2 Tbsp balsamic vinegar
• 1 1/2 cups cranberries, fresh or frozen (thawed)
• 1/2 cup granulated sugar
• 1/4 tsp each salt and pepper

Preparation

Step 1

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 nonmetalic containers; store in refrigerator, tightly covered, for up to 1 week, or in freezer for up to 1 month.