Low FODMAP Maple Cranberry Sauce with Orange & Ginger

Total time50 min

Prep time5 min

Cook time15 min

Low FODMAP Maple Cranberry Sauce with Orange & Ginger

This bright, jammy sauce gets its deep sweetness from pure maple syrup, balanced with fresh orange juice and a good hit of orange zest for that citrusy lift. Fresh ginger and warm Ceylon cinnamon add cozy spice notes that make this feel like a proper holiday staple rather than an afterthought. The cranberries burst and break down into a thick, spoonable texture right on the stovetop, no thickeners or fuss required. A pinch of sea salt rounds out the sweetness so the tartness of the berries still shines through. It sets up beautifully as it cools, making it easy to prep ahead and have ready for the table. This one's a great fit for a low FODMAP spread, whether you're serving it alongside turkey or spooning it over a weekday breakfast.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

12 oz fresh or frozen cranberries
Ingredient note
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.
Signature Select/Farms Cranberries Prepacked Bag Fresh - 12 Oz Habelman Bros Cranberries, Fresh 12 Oz Ocean Spray Fresh Cranberries - 12oz Bag Fresh Cranberries, 12 oz Bag
Twin Lake Cranberry Co. Cranberries 12 oz
See all
½ cup fresh orange juice (from about 2 oranges)
Ingredient note
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.
¼ cup water
3 tbsp pure maple syrup
2 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 tsp fresh ginger, finely grated
½ tsp ground ceylon cinnamon
1 tsp orange zest
¼ tsp fine sea salt

Instructions

1
Combine the cranberries, orange juice, and water in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, until the cranberries begin to burst and release their liquid, about 5 minutes.
2
Stir in the maple syrup, honey, ginger, Ceylon cinnamon, and sea salt. Reduce the heat to medium-low and cook, stirring frequently, until the sauce thickens and most of the cranberries have broken down, about 8–10 minutes. Watch the heat — the sugars can scorch quickly once the liquid reduces; lower the flame if the sauce begins to spit or stick.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!