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2 12 oz packages fresh cranberries
3 cups sugar
2 cups California Zinfandel wine
1 cinnamon stick
2 teaspoons grated orange peel
2 oranges -- segments cut into 3/4
Mix the cranberries, sugar, Zinfandel, cinnamon, orange peel, and orange segments in a 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.
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