1 bag (12 ounces) fresh or frozen thawed cranberries
6 strips fresh orange peel
½ cup freshly squeezed orange juice (from approximately 1 orange)
½ cup ruby port
½ cup granulated sugar
2 teaspoons vanilla extract
3 star anise
¼ teaspoon kosher salt
¼ teaspoon crushed red chili flakes, optional
4 red or black plums, pitted and sliced into ½-inch wedges, divided
How to Make It
Combine all the ingredients except the plums in a 6-quart slow cooker. Fold in ¾ of the plums. Cover and cook on high 2 hours. Uncover, fold in remaining plums and cook uncovered, 1 hour on high, or until the juices have thickened. Let cool and serve at room temperature or transfer to a container, cover, and refrigerate for up to one week.
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