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Friday, December 05 2014
  • 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
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.
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.


Per Serving: cal. (kcal) 61, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 16, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 9, pro. (g) 0, vit. A (IU) 39.13, vit. C (mg) 8.25, Thiamin (mg) 0.02, Riboflavin (mg) 0.14, Niacin (mg) 0.24, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 3.64, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 34, Potassium (mg) 118, calcium (mg) 18, iron (mg) 0.52, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:00 am   |  Permalink   |  0 Comments  |  Email

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