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.