Zinfandel Cranberry Relish Crock Pot Food

SLOW-COOKER CRANBERRY SAUCE

Steps:

• Stir together first 5 ingredients and 1/2 cup water in a lightly greased 3 1/2- to 4-qt. slow cooker.
• Cover and cook on HIGH 3 to 3 1/2 hours or until cranberries begin to pop.
• Uncover and cook 30 minutes. Stir in dried cranberries and orange zest. Cool completely, stirring often (about 1 hour; mixture will thicken as it cools). Cover and chill 8 hours. Store in refrigerator up to 2 weeks.

SLOW COOKER CRANBERRY SAUCE

Steps:

• Combine orange juice, water, brown sugar, white sugar, and cinnamon in slow cooker; stir in cranberries. Cook on High for 3 hours, stirring once each hour.
• Remove lid; stir well. Cook on High until sauce has thickened and most cranberries have popped, about 45 more minutes.

SPICED CRANBERRY SAUCE WITH ZINFANDEL

Steps:

• Combine all ingredients except cranberries in medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 1 3/4 cups, about 10 minutes. Strain syrup into large saucepan. Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to medium bowl. Cover and refrigerate until cold. (Can be made 1 week ahead. Keep refrigerated.)

ZINFANDEL CRANBERRY RELISH (CROCK POT)

Steps:

• 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.

CRANBERRY ORANGE ZINFANDEL SAUCE

Steps:

• Combine first three ingredients in a medium saucepan.
• Bring mixture to a boil and then reduce heat to a very low simmer.
• Simmer mixture for 1-1 1/2 hours or until thick and cranberries soft.

SPICED CRANBERRY AND ZINFANDEL SAUCE

Steps:

• Combine everything except the cranberries in a medium saucepan; bring to a boil over high heat.
• Reduce heat to medium and cook 15 minutes or until mixture begins to thicken and sugar dissolves, stirring occasionally.
• Strain the mixture through a sieve into a bowl, and discard the solids. Return mixture to pan.
• Add cranberries to pan; cook over high heat 10 minutes or until berries pop.
• Reduce heat to low; simmer 30 minutes or until mixture is slightly thick.
• Pour into a bowl and allow to cool.