2 quarts olive oil
1 medium onion, diced
1 teaspoon garlic powder
1 15 ounce can peas (Valenciennes)
1 (55 ounce) can orange juice concentrate
4 1/2 cups water
1 (12 ounce) can whole chopped cranberries
Heat the olive oil in a large skillet over medium heat. Sprinkle onions and garlic powder onto the skillet and saute for 5 minutes. Season with peas and orange juice. Bring a small pot of water to a boil. add peas and juice. Reduce heat a little to medium and allow them to boil for an additional 30 to 45 minutes to blend flavors. Season with cranberry juice.