Orange-Cranberry Slow Cooker Compote
This simple recipe offers a double dose of anti-inflammatory protection from cranberries and orange juice.
4 hr
About 4 hours to prep and cook
48 cal
48 calories per serving
Serves 15
Serves about 15 people
Overview
This simple recipe offers a double dose of anti-inflammatory protection. Cranberries contribute phytonutrients, which may lower the risk of inflammation. Florida orange juice provides hesperidin, another potential chronic inflammation fighter, which may also act as an antioxidant. Enjoy this lightly sweetened compote as a topping for oatmeal and yogurt parfaits or served alongside cooked meats.
Ingredients
8 fluid ounces Florida Orange Juice
24 ounces fresh cranberries, rinsed and stems removed
3 tablespoons honey
1 teaspoon finely chopped fresh ginger
½ teaspoon ground cinnamon
¼ teaspoon vanilla extract
3 tablespoons cornstarch
Calories: (48); Fat: (0g); Carbohydrates: (12g); Sodium: (2mg); Sugar: (7g); Fiber: (2g); Cholesterol: (0mg); Protein: (0g)
Directions
Step One
Combine all ingredients except for cornstarch in a slow cooker. Turn on low heat and cook for 4 hours.
Step Two
Using a large metal spoon, remove about ¼ cup of the cranberry-orange liquid from the slow cooker and place in a small bowl. Whisk in cornstarch until dissolved.
Step Three
Add cornstarch mixture to the slow cooker and stir until thickened, about 2-3 minutes.
Step Four
Turn off slow cooker and allow compote to cool. Store in an airtight container for up to 2 weeks.
Chef's Notes:
- This sponsored recipe is brought to you by the Florida Department of Citrus as part of Food & Nutrition‘s Recipe Roundup program.
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