• 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!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Cranberry Maple Syrup

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