How to Make It
1. Coat a 5-quart slow cooker with cooking spray. Combine berries, orange juice, and sugar in cooker. Cover and cook on high about 2 hours.
2. Combine cornstarch and 6 tablespoons water in a small bowl, stirring until smooth. Stir cornstarch mixture into berry mixture. Cover and cook on high until sauce thickens, about 15 minutes. Serve compote over the angel food cake.
Also appeared in: Cooking Light, October, 2020,Slow Cooker Recipes