1 cup of succanet or rappadura (healthy sugars, substitute brown sugar if you can’t find other options)

1 cup Pinot Noir or dry red wine

12 oz bag of fresh or frozen cranberries

1 T of apple cider vinegar

1 orange, scrubbed, cut in half, seeded and very thinly sliced

Small pinch of ground cloves

1 tsp of cinnamon

Put everything in a pot and simmer gently for 30 minutes. Lift lid on crock-pot after it has cooked for 6 hours. Skim off fat with ladle. Add cranberry sauce and continue cooking another hour.