Low FODMAP Cranberry Sauce with Orange & Ginger
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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 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.
- ½ cup fresh orange juice (from about 2 medium oranges)
Ingredient noteFreshly 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.
- 1 tsp orange zest
- ¼ cup water
- 3 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp fresh ginger, finely grated
- ¼ tsp ground cinnamon
- ⅛ tsp ground turmeric
- 1 pinch salt
- ¼ tsp pure vanilla extract (optional)
Instructions
- 1
Combine the cranberries, orange juice, water, honey, grated ginger, ground cinnamon, turmeric, and salt in a medium saucepan over medium heat. Stir to combine.
- 2
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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