Low FODMAP Cranberry Sauce
This Homemade Cranberry Sauce recipe is such a simple, delicious addition to your holiday dinner spread. Made with fresh whole cranberries, it is the perfect balance of sweet and tart flavors and a whole lot less sugar than you'd find in the canned stuff! Low fodmap friendly, gluten free and vegan which makes it a no brainer holiday side dish to accomodate any dietary needs.
Ingredients
- 12 oz fresh cranberries if using frozen see notes
- ½ cup granulated monk fruit or white sugar
- ½ cup pomegranate juice or cranberry juice
- ½ cup water see notes if using frozen cranberries
- ¼ cup fresh orange juice one whole orange
- 2 teaspoon orange zest
- pinch of sea salt
- 2-3 orange slices
- 2-3 cinnamon sticks
- 2-3 fresh thyme sprigs
Instructions
- Boil the liquids & herbs/spices. In a saucepan over medium-high heat, add water, pomegranate juice, and granulated monkfruit or white sugar if using. Bring to a slow, rolling boil and add in orange slices, cinnamon sticks, and fresh thyme sprigs. Reduce heat to low and allow to simmer 8-10 minutes. Remove orange, cinnamon, and thyme and bring heat back up to medium-low.
- Cook the cranberries. Add juice from 1 orange, orange zest, pinch of salt and 1 full package of fresh cranberries. Cook until cranberries begin to burst, around 12 to 15 minutes. The sauce will thicken as the liquids cook off. If yours hasn't thickened in 15 minutes, cook a few minutes longer on medium low heat to allow more liquid to cook off.
- Serve. Remove from heat + pour into heat proof container. Serve immediately warm or allow to come down to room temperature depending on your preference.
Notes
- If using frozen cranberries, be sure to thaw in a colander in the sink so they fully drain away any excess moisture. You may need to use less water when cooking for a thicker cranberry sauce, so add the water in a little at a time when you arrive at that step.
- Store leftover cranberry sauce in an airtight container in the fridge for up to 3 days after serving.
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