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Heat a large nonstick skillet over medium heat. Sear the London broil for 5 to 6 min per
side or until both sides are very brown. Transfer the meat to the prepared pan. Reduce the
heat to low and pour the port wine into the pan, using a wooden or platic spoon to scrape
up any brown bits in the skillet. Bring wine to a boil and add the beef broth and onion and
simmer for 3 to 4 min or until the onion is soft. Stir in the cranberry sauce, breaking it into
small lumps with the spoon. Pour the broth mixture over the meat and immediately seal
with several layers of aluminum foil. Make sure tha pan is completely sealed so the
cooking broth doesn't evaporate.
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