Set sauce pan over medium-high heat and saute 1 pound fresh cranberries with 1 tablespoon butter, ¼ cup sugar , and 1 teaspoon salt , until berries begin to soften—about 5 minutes. Add juice of 2 oranges and ½ cup Champagne and bring to boil. Cook until nearly all liquid is evaporated. Add 1 tablespoon butter and zest of two oranges. Once butter is incorporated, remove mixture from pan and chill for at least 4 hours.
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