This simple recipe offers a double dose of anti-inflammatory protection. Cranberries contribute phytonutrients, which may lower the risk of inflammation. Florida Orange Juice (FLOJ) provides the hesperidin another potential chronic inflammation fighter, and 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.
SERVING SIZE: 1/4 cup
PREP TIME: 10 minutes
COOKING TIME: 4 hours
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
Combine all ingredients except for cornstarch in a slow cooker. Turn on low heat and cook for 4 hours. 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. Add cornstarch mixture to the slow cooker and stir until thickened, about 2-3 minutes. Turn off slow cooker and allow compote to cool. Store in an airtight container for up to 2 weeks.
NUTRITION PER SERVING: CALORIES 48; TOTAL FAT 0g; SAT. FAT 0g; CHOL. 0mg; SODIUM 2mg; CARB. 12g; FIBER 2g; SUGARS 7g; PROTEIN 0g; POTASSIUM 68mg; PHOSPHORUS 13mg