• 1 12 ounce pkg. cranberrries
  • 1 ½ cups sugar
  • 1 cup dry red wine
  • 1 cinnamon stick
  • grated zest of 1 orange, and fruit cut in half
  • 4 cloves


Combine the cranberries, sugar, wine and cinnamon and zest in the slow cooker. Stud the orange halves with two cloves each. Submerge in the cooker. Cover and cook on high for 2 to 2 1/2 hours, until the berries have popped.
Discard the cinnamon stick and the oranges. Turn off the cooker, remove the lid and let cool in the crock to room temperature. Scrape with a rubber spatula into clean spring-top glass jars (or use screw tops with new lids). Store, covered, in the refrigerator for up to one week. Serve chilled or at room temperature.
Makes about three cups.