Low FODMAP Classic Cranberry Sauce
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Learn more →Ingredients
8 servings
- 12 oz fresh or frozen cranberries
Ingredient noteA serving of up to about 1/2 cup of fresh or frozen cranberries is low in FODMAPs. This recipe contains only about 1/2 cup per serving, making it likely Low FODMAP. If you prefer to always avoid fresh or frozen cranberries, please tap it and change its rating to Red.
- ¾ cup granulated sugar
- ½ cup water
- 1 tsp orange zest
- 2 tbsp fresh orange juice
Ingredient noteFreshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 3/4 teaspoon per serving, so it is likely fine.
- ¼ tsp ground cinnamon (optional)
Instructions
- 1
Combine the sugar, water, and orange juice in a medium saucepan over medium heat, stirring until the sugar dissolves, about 2 minutes.
- 2
Add the cranberries and orange zest, then increase the heat to medium-high and bring to a boil. Cook, stirring occasionally, until the cranberries burst and the sauce thickens enough to coat the back of a spoon, 10–12 minutes. Watch the heat — the sauce can bubble up quickly once the berries break down.
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