Ingredients: 2 packages (12 ounces each) fresh cranberries 3 cups sugar 2 cups California Zinfandel wine 1 cinnamon stick 2 teaspoons grated orange peel 2 oranges, segments cut into 3/4-inch pieces 3/4 cup currants Directions:Mix the cranberries, sugar, Zinfandel, cinnamon, orange peel, and orange segments in an electric slow cooker. Cover and cook on HIGH until at least half of the cranberries pop, 5 to 7 hours. Remove the cinnamon stick, and stir in the currants. Cool to room temperature, then chill. |