Titanic’s Cranberry Sauce
A bit of trivia to share over the holidays.  This is the recipe with accompanied the roast turkey served in 2nd Class at that last dinner before the ship sank in the early morning hours of April 15, 1912. 
Titanic’s Cranberry Sauce
A bit of trivia to share over the holidays.  This is the recipe with accompanied the roast turkey served in 2nd Class at that last dinner before the ship sank in the early morning hours of April 15, 1912. 
Servings Prep Time
2 1/2 cups 5minutes
Cook Time
18minutes
Servings Prep Time
2 1/2 cups 5minutes
Cook Time
18minutes
Ingredients
Instructions
  1. In a small saucepan, heat oil over medium heat; stir in onion and garlic and cook, stirring occasionally, for 5minutes or until softened. Stir in port and balsamic vinegar; boil for 5minutes or until reduced to about 3 tbsp.
  2. Meanwhile, stir together cranberries, sugar, salt and pepper. Mix into onion mixture; bring to boil and cook, stirring often for about 8 to 1minutes or until cranberries are tender and sauce is thick.
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