12 oz. fresh cranberries
1/2 c. fresh orange juice
1/2 c. water
1/3 c. sugar (or more, or less), to taste
Optional: orange zest, a pinch of ground ginger, a pinch of cinnamon or cloves, splash of vanilla
extract
Combine ingredients in a 6-qt. slow cooker. Cover and cook on high for 3-4 hours or on low for 7-8 hours, or until the cranberries have popped and the sauce is bubbly.
Taste and stir in any extra sugar or other add-ins. Serve warm.
Makes 1-1/2 cups.
Adapted from The Easy Heart Healthy Cookbook for Slow Cookers, p. 23.
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