• 3/4 c. pure maple syrup
  • 1 c. fresh or frozen cranberries
  • 1 T. unsalted butter
  • 1 T. Orange Zest

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Those pancakes and waffles are surely brought up a notch with this easy recipe for Slow Cooker Cranberry-Maple Syrup.  Cranberries are in season Oct.-Dec., so stock up!

  1. Add cranberries and maple syrup to the crock.
  2. Cover and crock on HIGH 2-3 hours, until mixture begins to bubble and cranberries begin to pop.
  3. Reduce heat to LOW.
  4. Mash the berries in crock until very smooth; continue cooking on LOW 1 more hour.
  5. Add pat of butter and orange zest at the end just prior to serving.

Happy Crocking!

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Cranberry Maple Syrup

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