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Send a Meal BlogFriday, December 05 2014
ingredients
directions
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.
NUTRITION INFORMATIONPer 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
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