Provided by: Chef Dan Barber
Julienne the orange and lemon peel. Heat citrus juices in a small saucepan, add peel, and cook until soft, about 10 minutes. Set aside.
In a medium saucepan, cook the cranberries, onion, port, ginger, brown sugar, salt, pepper, and cinnamon over medium heat, stirring occasionally, until thick, about 15 minutes. Stir in the Grand Marnier, citrus peels, and juice. Set aside to cool, and serve at room temperature.(Published 2004)