Low FODMAP Cranberry Sauce
With hints of orange against the tart cranberries sweetened with sugar, it makes the most delicious cranberry sauce to go with your Thanksgiving dinner or any time of year.
Servings: 2 Cups
Ingredients
- 1 cup white granulated sugar
- ⅓ cup water
- ⅔ cup freshly squeezed orange juice 4-6 oranges
- 12 ounces fresh cranberries (Note 1)
Instructions
- In a medium-sized saucepan, add the sugar and the water.
- Over medium-high heat, dissolve the sugar into the water. Stir constantly for three minutes with a wooden spoon.
- Once the sugar is dissolved, add the orange juice and the cranberries. Reduce the heat to low and let it simmer until thickened about fifteen minutes. Stir occasionally.
- With a wooden spoon, smash the berries alongside the saucepan. Some of the cranberries may have burst on their own, that is normal.
- Cook on low heat for ten more minutes.
- Remove from the heat and serve immediately if interested in warm cranberry sauce. Otherwise, cool in an airtight container until ready to serve.
Notes
Note 1: Dried cranberries have not been tested in this recipe.
Low FODMAP Notes:
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 126kcalCarbohydrates: 31gProtein: 0gFat: 0gSugar: 28g
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