Cranberry Sauce with Red Wine and Oranges

[Olga Drozd]

Cranberry Sauce with Red Wine and Oranges

The red wine tends to intensify, as well as complement, the flavor of the cranberries.  Serve, of course, with all types of poultry.

Cooker: Medium round
Setting and Cook Time:  HIGH for 2 to 2 1/2 hours

1 (12 ounce) bag fresh cranberries, rinsed and picked over for stems
1 1/2 cups sugar
1 cup dry red wine, such as Cabernet Sauvignon
1 cinnamon stick
Grated zest of 1 orange, and fruit cut in half
4 cloves

Combine the cranberries, sugar, wine, cinnamon, and zest in the slow cooker. Stud the orange halves with 2 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 jars (or use screw tops with new lids).  Store, covered, in the refrigerator for up to 1 week.  Serve chilled or at room temperature.  Makes about 3 cups.