MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow Cooker Cranberry Sauce With Port & Orange
 Categories: Five, Citrus, Wine
      Yield: 10 servings
 
     24 oz Fresh or frozen, thawed
           - cranberries
  1 1/2 c  Light brown sugar; packed
    1/2 c  Ruby or tawny port
      1    Orange; fine grated zest of
           Salt
 
  Put the cranberries into a 5 to 8 qt slow cooker. Scoop out about
  3/4 cup of the berries and finely chop. Set aside. Stir the sugar,
  port and half the orange zest into the slow cooker. Season with a
  generous pinch of salt. Cover and cook on high for 1 hour and
  30 minutes.
  
  Stir the cranberry sauce well and set the lid back on the slow
  cooker so there is a 1" to 2" gap, to allow for evaporation. Cook
  on high for another 1-1/2 to 2 hours, stirring at least twice,
  taking care around the edges, until many of the berries have popped
  and the sauce has thickened and is syrupy. Stir in the reserved
  chopped cranberries and the remaining orange zest. Spoon the
  cranberry sauce into a serving bowl, cover, and chill in the
  refrigerator until ready to serve.
  
  STOVETOP METHOD
  
  Put the cranberries into a medium saucepan. Scoop out about 3/4 cup
  of the berries and finely chop. Set aside. Add the sugar, port and
  half the orange zest into the pan, and stir. Season with a generous
  pinch of salt.  Bring the mixture to a simmer over medium heat and
  cook, stirring often, until many of the berries have popped and the
  sauce has thickened and is jammy and syrupy, 10 to 15 minutes. Stir
  in the reserved chopped cranberries and the remaining orange zest.
  Spoon into a serving bowl, cover, and chill in the refrigerator
  until ready to serve.
  
  Recipe by Sarah DiGregorio
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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