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Recipe Summary

prep:
10 mins
slow-cook:
2 hrs 30 mins
total:
2 hrs 40 mins
Servings:
8
Yield:
2 cups
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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; carbohydrates 16g; insoluble fiber 2g; sugars 9g; vitamin a 39.1IU; vitamin c 8.2mg; riboflavin 0.1mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 3.6mcg; sodium 34mg; potassium 118mg; calcium 18mg; iron 0.5mg.
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