Orange-Cranberry Slow Cooker Compote

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.

This sponsored recipe is brought to you by the Florida Department of Citrus as part of Food & Nutrition‘s Recipe Roundup program. Click for more FLOJ recipes!

SERVINGS: 15
SERVING SIZE: 1/4 cup
PREP TIME: 10 minutes
COOKING TIME: 4 hours

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

Instructions
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

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Karman Meyer
Karman Meyer is an RDN based in Nashville. Teaching people easy ways to implement healthy changes into their lifestyle is her passion! Karman blogs at The Nutrition Adventure and is an experienced recipe developer, nutrition writer and public speaker. Follow her on Instagram & Facebook!



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