2 medium, sweet variety, peeled, cored, finely chopped
Dark brown sugar
¼ cup(s), minced
1 Tbsp, fresh, peeled, minced
- Mix all ingredients in a 4- to 6-quart slow cooker. Cook on high, uncovered, stirring occasionally, 4 hours.
- Crush some cranberries against wall of slow cooker using the back of a wooden spoon; stir well, and cook on high, uncovered, until thick and jam-like, 1 hour more.
- Transfer to a serving bowl; cool at room temperature at least 15 minutes or up to 2 hours before serving.
- Serving size: 1/3 cup.