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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a 2-quart slow cooker. Cover and cook on high-heat setting for 2 1/2 hours. Use a potato masher to coarsely crush the cranberries. Transfer to a medium bowl; cool. Serve at room temperature or cover and chill up to 3 days. If chilled, let stand at room temperature for 1 hour before serving.

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  • If you don't have a 2-quart slow cooker, combine ingredients in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until thickened (no need to crush). Transfer to a bowl and let cool or chill.

Nutrition Facts

61 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 34 mg sodium. 118 mg potassium; 16 g carbohydrates; 2 g fiber; 9 g sugar; 0 g protein; 0 g trans fatty acid; 39 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 18 mg calcium; 1 mg iron;

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