Fresh Cranberry Sauce Made with Orange Juice
This fresh cranberry sauce, made with orange juice, embraces the sweet-tart side of cranberries without too much sugar! SO easy to make, just 3 key ingredients
Ingredients
- 227 grams fresh or frozen cranberries (2 1/2 cups) if using 340g bag see note below!
- 1 cup freshly squeezed orange juice
- 1 - 4 tablespoons pure maple syrup sliding scale of tart to pleasantly sweet-tart
- ½ teaspoon pure vanilla
- 1 cinnamon stick
Instructions
- Place all ingredients in a small sauce pan and bring to a boil on medium for 5 minutes, stirring often, to help break down the cranberries.
- Reduce temperature to medium low and maintain a simmer until sauce is thickened up, stirring occasionally, takes about 10-15 minutes.
- Sauce will thicken further as it cools to a loose jam consistency. Remove cinnamon stick and serve room temperature or chilled.
- Recipe makes about 1 ½ cups (375 mL). Store leftovers in an airtight container for up to a week in the fridge.
Notes
I use my local organic cranberries for this sauce, which come in a 227g bag. However, Ocean Spray, which I know is most popular, comes in a 340g bag. There's an easy fix if you want to use the whole bag!
Increase orange juice to 1 1/2 cups and adjust maple syrup to taste. DON'T add more cinnamon or vanilla.
Low FODMAP?? You can enjoy a small serving of this fresh cranberry sauce on a low FODMAP diet!
1/2 cup of fresh cranberries and 1/3 glass of orange juice are low FODMAP servings. So, 1/4 cup (60 mL) of this cranberry sauce should be a low FODMAP serving.