1. Bring cranberry juice to a boil in a small saucepan and reduce by half, about 10 minutes; let cool. Use the bottom of a small skillet to crush peppercorns, then add to saucepan along with shallot, vinegar, and orange zest. Transfer to a bowl and refrigerate until completely chilled.
2. Right before guests arrive, shuck oysters and place on a bed of ice. Toss together fennel and celery with 1/2 cup mignonette, and place a small amount on top of each oyster. Serve oysters with more mignonette on the side.
Source: Hannaford Fresh Magazine, November - December 2016