Cranberry Sauce with Clementines and Ginger (Low-FODMAP recipe)
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When it comes to Thanksgiving (or any holiday really), we all have our “must-have” dishes. The two or three foods that, if they aren’t on the table come turkey day, we feel let down.
For me one of those must-have dishes is cranberry sauce. I LOVED the canned stuff when I was a kid. You know, the one that came out like a jelly log? I was probably in my 20s the first time I had it made from fresh cranberries.
But once I did taste the real thing, there was no going back! I've made creative versions of it with pears and cardamom or jalapenos and curry powder in years past. Nothing wrong with plain, but I love to jazz it up.
I’m thrilled that cranberries are low-FODMAP (They haven’t been officially tested, but Monash University has stated that 4.6 oz of fresh cranberries is low FODMAP.). That meant I could create yet another version this year. I kept it simple this time around - just cranberries, sectioned clementines, ginger and pumpkin spice.
The traditional Thanksgiving meal is a pretty great one for FODMAPers. You’ve got your cranberry sauce, turkey, mashed potatoes, stuffing (you will NOT feel let down by the cornbread stuffing recipe I shared last week!)...and probably a few others I'm forgetting.
I’d love to hear your Thanksgiving must-haves! Leave a comment and let me know.
Need a hand with FODMAP? Click to get your free FODMAP Diet Shopping List!
Cranberry Sauce with Clementines and Ginger (Low-FODMAP recipe)
I use a little less sugar in my cranberry sauce than most recipes. Feel free to increase it by 1/4 to ⅓ cup if you like yours on the sweeter side. You can also adjust the spice level up or down to suit your tastes. If you don’t have fresh ginger, substitute ½ tsp of ground ginger.
Makes 8 to 10 low-FODMAP servings
INGREDIENTS
12 oz cranberries
2 clementines, sections separated and halved crosswise
2/3 cup granulated sugar
⅓ cup water
1 tbsp chopped fresh ginger
½ tsp pumpkin pie spice
¼ tsp salt
INSTRUCTIONS
Combine all ingredients in a large saucepan and bring to a simmer on medium-high heat, stirring often. Reduce heat to medium and simmer until cranberries burst and liquid thickens, 15 to 18 minutes, stirring often to prevent sticking. Cool and refrigerate in an airtight container. May be made up to 3 days ahead.Serve chilled or at room temp.
