Zinfandel Cranberry Relish Crock Pot Recipes

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.

SLOW COOKER CRANBERRY ROAST

Steps:

• Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce.
• Cover, and cook 8 hours on Low.
• Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.

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.)

CROCK POT CRANBERRY SAUCE RECIPE

Steps:

• Spray the bowl of the slow cooker with nonstick cooking spray.
• Add the cranberries, water, sugar, brown sugar, orange zest, and cinnamon. Stir to combine.
• Place the lid on the slow cooker and cook on low for 6 hours, stirring occasionally.
• When the cook time is up, stir in the cornstarch and water mixture. Place the lid back on the slow cooker and set to cook on high for 30 minutes, until the sauce has thickened.

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.

CRANBERRY POT ROAST

Steps:

• Sprinkle onion soup mix on bottom of crock pot. Sprinkle salt and pepper on each side of pot roast. Preheat a large skillet over stove to medium high heat. Once skillet is hot, add 2 Tablespoons butter or olive oil. Once melted, add roast and sear on each side for approximately 2 minutes (depending on how hot your pan is). Add remaining 2 Tablespoons of butter before flipping roast. Place seared roast into crock pot over onion soup mix. Open can of cranberry sauce and gently blend it up in can. Then pour it over the pot roast. Add 1/2 cup of water and vegetables if doing vegetables. Cook on low for 9 hours or on high for 6 hours. F after sitting for 15 minutes or for a medium done pot roast it should reach 160Once cooked, remove from crock pot and allow to sit for 15 minutes. While allowing meat to rest, pour juices into a sauce pan. In a small bowl combine corn starch with 4 Tablespoons of water. Add this to meat juices. Cook over medium heat stirring until thickened. Pour over meat and serve.

SLOW-COOKER CRANBERRY CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, barbecue sauce, onion, celery, salt and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Serve with rice. Freeze option: Cover and freeze cooled chicken and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Reheat in a foil-lined 13x9-in. baking dish in a preheated 325° oven until heated through, covering if necessary to prevent excess browning.

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.