- 4 cups fresh or frozen cranberries, thawed
- 2 medium tart apples, peeled and chopped
- 1-1/4 cups sugar
- 1/4 cup orange juice
- 2 teaspoons grated orange peel
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- In a 3-qt. slow cooker, combine the first six ingredients. Cover and cook on low for 3-4 hours or until bubbly.
- In a small bowl, combine cornstarch and water until smooth; stir into cranberry mixture. Cover and cook 30 minutes longer or until thickened. Transfer to a serving bowl; cool. Serve with turkey, chicken or pork. Yield: 3-3/4 cups.
Originally published as Cranberry Apple Topping in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2012, p70
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