Servings: 8 Yield: 2 cups Prep 10 mins Slow Cook 2 hrs 30 mins Total Time 2 hrs 40 mins
- 1 12 ounce package frozen cranberries (3 cups)
- 1/4 cup orange juice
- 1/4 cup maple syrup
- 2 tablespoons crystallized ginger, finely chopped
- 1/8 teaspoon kosher salt
1. 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.
2. 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 Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 61, Fat, total (g): , chol. (mg): , sat. fat (g): , carb. (g): 16, Monounsaturated fat (g): , Polyunsaturated fat (g): , Trans fatty acid (g): , fiber (g): 2, sugar (g): 9, pro. (g): , vit. A (IU): 39, vit. C (mg): 8, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): , Pyridoxine (Vit. B6) (mg): , Folate (µg): 4, Cobalamin (Vit. B12) (µg): , sodium (mg): 34, Potassium (mg): 118, calcium (mg): 18, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.