In a medium saucepan, heat the oil. Add the shallot, garlic and fennel and cook over moderate heat, stirring, until softened, 3 minutes. Add port, the cranberries, sugar, vinegar and bring to a boil. Simmer over moderately high heat, stirring occasionally, until the cranberries begin to burst and are coated in a thick sauce, about 7 minutes. Remove from heat and stir in Dijon. Season with salt and pepper. Scrape into a bowl and let cool; serve.
Recipe by Allons-Eat! at https://www.allonseat.com/sweet-and-savory-cranberry-sauce/