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2 12-ounce packages of fresh cranberries
3 cups granulated sugar
2 cups zinfandel wine
1 cinnamon stick
2 teaspoons grate orange peel
2 oranges, segments cut into 3/4 inch pieces
3/4 cup raisins (or dried currants)
Mix the cranberries, sugar, wine, cinnamon stick, orange peel and orange segments in a slow cooker. Cover and cook on high until at least half of the cranberries pop, approx. 5 to 7 hours. Remove the cinnamon stick and stir in the raisins (or currants).
Yields approx. 7 cups.
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