by Skinny Ms.
This classic recipe is a holiday staple. But why stand over a stove tending to it for an hour or more when you can put it in a slow cooker? While this recipe does need a small amount of attention during cooking, it’s much easier than the stove top variety. Hope you enjoy it!
Recommended crock pot size: 1 or 1.5 quart.
Yields:1 1/4 Cups | Serving Size: 2 Tablespoons | Calories: 73 | Previous Points: 1 | Points Plus: 2 | Fat: 0 g | Saturated fat: 0 g | Trans fat: 0 g | Cholesterol: 0 g | Sodium: 1 mg | Carbohydrate:19 g | Fiber: 2 g | Sugar: 16 g | Protein: 0 g
- 1 (12 oz.) bag fresh cranberries
- 1/2 cup 100% orange juice (no sugar added)
- 1 large cinnamon stick
- 1/2 cup honey
Combine all ingredients in slow cooker and cook for 4-5 hours on low, or until berries are soft. Then, remove the lid and continue to cook for 2-3 more hours on high. Removing the lid is very important so the liquids can cook out.
In the second half of the cooking cycle (after removing the lid), it is important to stir occasionally. (You can also smash the berries with a fork to shorten the cooking time a bit.) This keeps it from burning and allows you to check thickness. It should cook down approximately 3/4 of the way from where it started. Chill in fridge overnight to set.