Based on a family favorite, this recipe is remarkably simple to make and perfect for the holiday season. Given the tartness of cranberries, it requires quite a bit of sugar, but with the addition of orange juice and citrus zest, less than other recipes you may encounter, and just as tasty.
FODMAP Note: Regular sugar and a small amount of orange juice is low FODMAP as is over 1 cup of fresh cranberries per person, so you can help yourself to seconds!
Low FODMAP Cranberry Sauce
fresh cranberries, 24 oz (about 6 cups, or two 12 oz bags)
sugar, 1 ½ cups
lemon zest, about 1 tablespoon
orange zest, about 1 tablespoon
orange juice, fresh squeezed from 1 medium orange (¼ to ⅓ cup)
Preheat the oven to 325°. Rinse and sort the cranberries, removing any rotten berries or stems that might have snuck in.
In an oven safe pot, mix cranberries with sugar, lemon zest, orange zest, and the juice of one orange (just enough juice to allow you to stir the mixture to dissolve the sugar).
Place the pot in the oven and cook for about 30 minutes, stirring several times. The cranberries are done when they are bubbling and popping around the edges of the pan.
Place sauce in containers to cool before the liquid solidifies. The cranberry sauce will keep for several days in the fridge. Serve cold.