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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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 nonmetallic containers; store in refrigerator, tightly covered, for up to 1 week, or in freezer for up to 1 month.
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