Are you team YAASSSSS or team Pass when it comes to cranberry sauce at Thanksgiving? I'm fully on board team YASSS, but I am only on board with the homemade stuff these days, especially if it is a low FODMAP friendly Thanksgiving side dish. When I was a kid, I used to LOVE the jellied cranberry sauce from a can, but the older I got the less I enjoyed it and the more I wished there was a fresher version available. My Grandmother always made the best homemade cranberry sauce at Thanksgiving, which I did not truly come to appreciate until I was a bit older. This low FODMAP cranberry sauce recipe is a twist on what I remember hers to be like, just cleaned up a bit, simmered with orange, cinnamon sticks, and fresh thyme sprigs, mostly to make your home smell fabulous while you're cooking, but also to infuse some seriously cozy seasonal flavors into the dish.
My favorite part about this low FODMAP friendly Thanksgiving side dish recipe is, if you're spending time with anyone who is Team Pass, you'll have some leftover low FODMAP cranberry sauce to use as a topping over vanilla ice cream, cheesecake, or over oatmeal like I'm doing right now as I type this blog post. The tartness of the cranberry really pairs well with sweet or savory, so if you're not a fan of this as a Thanksgiving side dish, I urge you to try this low FODMAP cranberry sauce with your Thanksgiving dessert!
For all my low FODMAP cranberry sauce loving friends out there, one low FODMAP friendly serving of fresh cranberries is 130g, or approximately 1 cup of cranberries. This whole low FODMAP friendly Thanksgiving side dish recipe make about 4 cups of low FODMAP cranberry sauce and a typical serving as a side dish is 1/2 cup, so if you know that you tolerate cranberry or are ready to give it a try, this is a great option for you. Sweetened only with monkfruit sweetener, a keto-friendly sugar substitute that I use in almost every single one of my recipes gives this a hint of sweet to balance out the tart of the cranberries without the use of refined cane sugar.
Did you get a chance to make this recipe? Don't forget to leave me a love note in the comments and let me know what you think! And don't forget to tag your images #PDLrecipes on Facebook and Instagram so I can see how your creation turned out!
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1 bag fresh cranberries
1/2 cup granulated monk fruit
1/2 cup pomegranate juice
1/2 cup water
1 orange, juiced
2 tsp orange zest
pinch of sea salt
orange slices, cinnamon sticks, fresh thyme springs for simmering
In a sauce pan over medium-high heat, add water, pomegranate juice, and granulated monkfruit. Bring to a slow, rolling boil and add in orange slices, cinnamon sticks, and fresh thyme sprigs.
Reduce heat to low and allow to simmer 8-10 minutes.
Remove orange, cinnamon, and thyme and bring heat back up to medium-low.
Add juice from 1 orange, orange zest, pinch of salt and 1 full package of fresh cranberries. Cook until cranberries begin to burst, around 1-12 minutes.
Remove from heat + pour into heat proof container.
Serve immediately warm or allow to come down to room temperature depending on your preference.