Cranberry sauce is a great condiment to have on your dinner table, especially during the holiday season. While there are lots of options available at most supermarkets, some may have added ingredients which are not IBS friendly, or may be high FODMAP. It’s so quick and simple to make your own, and this way you know exactly what’s in it. Most of the cooking time is just simmering the ingredients in a saucepan, so once you’ve added all the ingredients together you can turn your hand to another part of dinner prep; just keep an eye on it so it doesn’t boil over!
This recipe will make enough cranberry sauce to see you through Christmas dinner and leftovers for a few days. Although it’s mostly associated with the festive season, I like to keep some on hand during the year. It goes great with most sandwiches!
Cranberry Sauce Recipe
Difficulty Rating: Easy
Prep/Cooking Time: 25-30 minutes
- 250g fresh or frozen cranberries
- Zest of 1 clementine
- 100g sugar
- 100ml clementine juice
- 50ml water
- 1 cinnamon stick
- 1 star anise
- Combine all the ingredients in a saucepan and slowly bring to a simmer
- Cook for 15 minutes, or until the cranberries have burst and the sauce has started to
- Leave to cool before removing the cinnamon stick and star anise.
- Store in an airtight container in the fridge.
- Serve as a condiment with your dinner, or enjoy it spread on sandwiches!
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