Low FODMAP Cranberry Sauce
This zesty cranberry sauce is perfect to go with your thanksgiving turkey!
Servings: 8 portions
Cost: $
Ingredients
- 250 grams cranberries
- 40 ml water
- 30 ml cognac (or Cointreau) Replace with more of the other liquids if not desired
- 15 ml lemon juice
- 15 ml orange juice
- 100 grams caster sugar
- zest of 0,5 lemon and 0,5 orange
- peel of 0,5 lemon and 0,5 orange
- 1 stick cinnamon
- 1 pinch freshly grated nutmeg
Instructions
- Wash the orange and lemon, peel half of each fruit with a vegetable peeler and zest the other half with a microplane.
- Add the sugar, all the liquids and the cranberries into a medium saucepan. Toss in the cinnamon stick and the orange/lemon peel
- Give it a good mix and cook on medium heat for around 10 minutes. Cover with a lid as the cranberries tend to pop as they cook. Make sure to stir frequently to prevent the mixture sticking and burning.
- Reduce the heat to low and let simmer for another 10 minutes. Fish out the lemon peel and cinnamon stick. Add another splash of water or juice if the sauce is too thick for your liking.
- Grate over some fresh nutmeg and add in the orange/lemon zest. Serve with your thanksgiving turkey or over a baked brie.