- 2 pounds sugar snap peas, rinsed, strings removed from the top and undersides of the pods by pulling away (see note)
- 6 ounces dried sweetened cranberries (about 1 1/3 cups, chopped)
- 2 cups apple cider
- 4 tablespoons ( ½ stick) chilled unsalted butter, cut into small pieces
- Bring a large pot of salted water to a boil over high heat.
- Add half of the sugar snap peas and cook for 3 to 4 minutes after the water returns to a boil. The snaps will be bright green and cooked but still slightly crisp. Use a large slotted spoon to transfer to a large serving bowl. If using right away, drain and check for remaining strings. Repeat with the remaining sugar snaps.
- Combine cranberries, apple cider and salt to taste in a large saucepan over medium-high heat. Cook for 3 to 4 minutes, until the cider has reduced by about half. Lower the heat to medium. Add the butter in several batches, whisking until incorporated. Taste and add salt as needed.
- Pour the sauce over the sugar snap peas, stirring until they are evenly coated. Serve immediately. Makes 10 to 12 servings.
Note: De-stringing the sugar snaps is also easy to do after they have been cooked.
To make ahead: The sugar snaps can be cooked and then immediately cooled in an ice-water bath early on the day they will be served. Wrap the dry vegetables in a loose towel or paper towels and refrigerate. Just before serving, prepare the sauce and, in batches, add the sugar snaps until warmed through.