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 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.
 
Nutritional Info (per serving: 1/4 cup): Sodium (2mg); Sugars (7g); Cholesterol (0mg); Saturated Fat (0g); Fiber (2g); Protein (0g); Carbohydrates (12g) 

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.


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