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Prep Time: 5 Minutes Cook Time: 300 Minutes |
Ready In: 305 Minutes Servings: 6 |
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A great Fall dessert! Especially if you love cranberries like I do. Ingredients:
24 ounces fresh cranberries |
3 cups sugar |
2 cups zinfandel |
1 cinnamon stick |
2 teaspoons orange zest |
2 oranges, in segments |
3/4 cup currants |
Directions:
1. Mix the cranberries, sugar, Zinfandel, cinnamon, orange peel, and orange segments in an electric slow cooker (crock pot).
2. Cover and cook on HIGH until at least half of the cranberries pop, 5 to 7 hours.
3. Remove the cinnamon stick, and stir in the currants.
4. Cool to room temperature, then chill.
5. Great served with a little whipped cream or on their own.
6. I also like to serve on top of pound cake slices or angel food or even gingerbread sometimes.
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