Low FODMAP Ginger-Cardamom Citrus Compote with Walnuts
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4 servings
- 2 navel oranges
- 1 large grapefruit
Ingredient noteA serving of up to about 1/3 of a grapefruit is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid grapefruit, please tap it and change its rating to Red.
- 2 clementines
- ¼ cup fresh orange juice (from 1 orange)
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.
- 2 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tbsp fresh ginger, finely grated
- ½ tsp ground cardamom
- ¼ tsp ground cinnamon
- ⅛ tsp ground turmeric
- 1 tsp lemon zest
- ½ cup walnut halves, dry-roasted
- 1 pinch fine sea salt
For serving
- 1–2 tsp fresh mint leaves, torn (optional)
Instructions
- 1
Toast the walnut halves in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 4–5 minutes. Watch closely, as they can brown quickly. Transfer to a cutting board and roughly chop; set aside.
- 2
Combine the orange juice, honey, grated ginger, cardamom, cinnamon, turmeric, and sea salt in a medium saucepan. Stir to combine and bring to a gentle simmer over medium heat, stirring until the honey dissolves, about 2 minutes.
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