|Fresh cranberries||1⁄2 Cup (8 tbs)|
|Grated orange peel||2 Teaspoon|
|Navel orange||1 Large, peeled and finely chopped|
|Port wine||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Beef stock||1⁄4 Cup (4 tbs)|
|Prepared mustard||1 Teaspoon|
Process cranberries, orange peel and chopped orange, and brandy in a food processor or blender until finely ground.
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.
Serve over duck, pork; ham, or over cottage cheese or fruit salads.