Bright, tart cranberries simmer down with fresh orange juice and a hit of orange zest until they burst into a glossy, spoonable sauce. Grated ginger and a warm pinch of cinnamon and turmeric give it a subtle spiced depth, while a touch of vanilla rounds out the finish. It cooks down in one pot in about ten minutes, thickening further as it chills, so you end up with a sauce that's silky rather than gluey. This is a genuinely solid pick for a Low FODMAP holiday table, since it skips the onion- and garlic-laden condiments that usually crowd the spread. Make it a day ahead and let it set in the fridge — the flavor only gets better as the citrus and ginger meld overnight.
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A serving of up to about 1/2 cup of fresh or frozen cranberries is low in FODMAPs. This recipe contains only about 1 1/2 oz 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.
Freshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 3 teaspoons per serving, so it is likely fine.
Combine the cranberries, orange juice, water, honey, grated ginger, ground cinnamon, turmeric, and salt in a medium saucepan over medium heat. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cook, stirring occasionally, for 10–12 minutes, until most of the cranberries have burst and the sauce has thickened enough to coat the back of a spoon.
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