Cranberry Sauce

Name: Cranberry Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 16
Ingredients: ½ cup dried cranberries; ½ cup blueberries (fresh or frozen); ½ cup cranberry juice; Tbsp sugar; 1 pinch of orange zest, optional; 1 pinch salt; ¼ tsp Dutch cinnamon, optional; Tbsp rice flour; Tbsp water; 2 tsp fresh lime juice

Serves: 16

Prep: 5 minutes

Cook: 15 minutes

Cranberry sauce is almost a must with your turkey or chicken at Thanksgiving and Christmas. It is also makes a delicious condiment for sandwiches and snacks (see serving suggestions below). If you are not living in North America it can be difficult to source fresh or frozen cranberries (see tip below) so here is a recipe that uses dried cranberries.

ingredients
½ cup dried cranberries 79 g 2.8 oz
½ cup blueberries (fresh or frozen) 74 g 2.6 oz
½ cup cranberry juice 132 g 4.7 oz
2 2½ Tbsp sugar 28 g 1 oz
1 pinch of orange zest, optional 1 g 0.03 oz
1 pinch salt 1 g 0.03 oz
¼ tsp Dutch cinnamon, optional 0.5 g 0.01 oz
1 1⅓ Tbsp rice flour 7.5 g 0.3 oz
2 2½ Tbsp water 23 g 0.8 oz
2 tsp fresh lime juice 7 g 0.2 oz

Method

Add all the ingredients to a pot, except the rice flour to a pot and bring to the boil.
Reduce the heat, cover with a lid and simmer for about 10 minutes (the skins of the blueberries will start to fall off).
Make a paste with the rice flour and water and dribble it into the simmering mixture while stirring constantly. Cook while stirring for about 1 1/2 minutes until it has thickened. Add the lime juice and stir.
Cool to room temperature in a covered container then place in the fridge until required.

Hints

You can easily substitute rice flour with tapioca or maize flour.
The sauce can be refrigerated for about 1 week. It also freezes well.
We have not tested fresh cranberries for their FODMAP content. However, you could try using 1½ cups (235g) of fresh or frozen cranberries while reducing the cranberry juice to ½ cup. We recommend that you try a smaller serving size to test your tolerance. Cranberry does contain oligo-fructans and so intake of large quantities should be avoided, however, 1 Tbsp or 9g of dried cranberry (equivalent to ~130g of fresh berries) is low FODMAP and should be well tolerated by most.

Serving suggestions:

Apart from being an accompaniment with chicken or turkey, this sauce can be used in sandwiches or with other roasted meats.
Try it on toast with some peanut butter.
Fold a serve through some yoghurt (lactose free if required) and have it as a snack or with your breakfast.

Nutrition Information (per serve)
Energy	128 Kj / 31 cal
Protein	0.10g
Carbohydrates	7.30g
Sugar	6.20g
Total Fat	0.10g
Saturated Fat	0.10g
Fibre	0.40g

Recipe

Cranberry Sauce

Method

Hints