Fresh Berry Compote in a Slow Cooker

2 cups fresh blueberries
4 cups fresh sliced strawberries
2 tablespoons orange juice 1/2 to 3/4 cup sugar
4 slices (1/2 x 1-1/2 inches) lemon peel with no white pith
1 cinnamon stick or 1/2 teaspoon ground cinnamon

1. Place blueberries in slow cooker. Cover; cook on HIGH 45 minutes until blueberries begin to soften.
2. Add strawberries, orange juice, 1/2 cup sugar, lemon peel and cinnamon stick. Stir to blend. Cover; cook on HIGH 1 to 1½ hours or until berries soften and sugar dissolves. Check for sweetness and add more sugar if necessary, cooking until added sugar dissolves.
3. Transfer stoneware insert from heating unit to heatproof surface to cool. Serve compote warm or chilled. (Makes 4 servings.)

Tip: To turn this compote into a fresh-fruit topping for cake, ice cream, waffles or pancakes, carefully spoon out fruit, leaving cooking liquid in slow cooker. Blend 1 to 2 tablespoons cornstarch with 1/4 cup cold water until smooth. Add to cooking liquid and cook on HIGH until thickened. Return fruit to sauce and blend in gently.

Mulled Cranberry Tea

2 tea bags
1 cup boiling water
1 bottle (48 ounces) cranberry juice
1/2 cup dried cranberries (optional)
1/3 cup sugar
1 large lemon, cut into 1/4-inch slices
4 cinnamon sticks
6 whole cloves
Additional thin lemon slices and cinnamon sticks (optional)

1. Place tea bags in slow cooker. Pour boiling water over tea bags; cover and let steep 5 minutes. Remove and discard tea bags.
2. Stir in cranberry juice, cranberries, if desired, sugar, lemon slices, 4 cinnamon sticks and cloves. Cover; cook on LOW 2 to 3 hours or on HIGH 1 to 2 hours.
3. Remove and discard cooked lemon slices, cinnamon sticks and cloves. Serve in warm mug with fresh lemon slice and cinnamon stick, if desired. (Makes 8 servings.)

(Recipes taken from CROCK-POT® Slow Cooker Recipes, 2009 Issue.)