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Zinfandel Cranberry Relish (Crock Pot)



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.
Refrigerated in a covered container, the cranberries will keep for up to 3 weeks.