To prep the onions, trim off the stem end.
Blanch in boiling water for two minutes, then drain.
When cool enough to handle, squeeze to pop them out of the outer skins, then trim off the root end.
In a saucepan, bring the cranberry juice, wine, ginger, garlic, salt and black pepper to a boil.
Add the onions, dried cranberries and peas.
Reduce heat, stir and simmer for three minutes or until peas are done.
Stir in the butter and serve.