Use a good port, red wine or even a Madeira if that’s what you have on hand. Cranberries have so much natural pectin that this sauce will set up even if you don’t refrigerate it.
Put 1 cup port, 1 cup sugar, 1 tablespoon juniper berries, and 10 black peppercorns into a heavy saucepan and bring to a boil over medium-high heat. Add 1 bag (12 ounces) fresh cranberries and return to a boil. Reduce the heat to low and simmer until the cranberries burst and are very soft, about 10 minutes.
Strain the sauce into a bowl through a fine-mesh sieve, pushing the solids through with a rubber spatula. Transfer to a pretty serving bowl. Cover and refrigerate.
Canal House Cooks Every Day by Hamilton & Hirsheimer, Andrews McMeel 2012.
Tell an Italian that you are going to create hams in Iowa equal to the famous prosciutto di Parma and they might fall to the floor laughing. But after moving to Iowa from Italy, that's what Herb Eckhouse and his wife, Kathy, did with their La Quercia hams. And they did it very well, defying skeptics.