1/2 cup fresh cranberries
2 teaspoons grated orange peel
1 large navel orange, peeled and finely chopped
2 tablespoons brandy
1/2 cup port wine
1/4 cup orange juice
1/4 cup Beef Stock
1 teaspoon prepared mustard
1. Process cranberries, orange peel and chopped orange, and brandy in a food processor or blender until finely ground.
2. Transfer mixture to a saucepan; stir in remaining ingredients. Simmer uncovered until sauce is of medium thick consistency (about 15 minutes). Serve hot, or refrigerate and serve cold.
3. Serve over duck, pork, ham, or over cottage cheese or fruit salads.
ABOUT 1 1/2 CUPS