When I was growing up I thought adding sweet things to savoury food was the weirdest idea and would never touch a pineapple pizza. Now that has changed completely and I especially love adding cranberry sauce to a roast dinner! I added orange zest to the recipe because it is such a festive flavour and works perfectly with the sharpness of the cranberries.
Try this simple, low FODMAP, refined sugar free cranberry sauce recipe with my maple roasted parsnips, roasted root veg and roasted sprouts with hazelnuts!
Serves 8-10 (leftovers can be stored in the fridge for Boxing Day!)
INGREDIENTS:
200g cranberries
100ml cold water
1.5 – 2 tbsp maple syrup
Zest of 1 orange
Pinch of salt
METHOD:
- Add the cranberries, water and orange zest to a pan over a medium heat
- Cook for approximately 10 minutes until the cranberries have all popped open and you are left with a thick sauce
- Remove the pan from the heat then stir in the salt and 1.5 tbsp of the maple syrup (add the rest if you want a sweeter sauce)
- Leave the sauce to cool before storing in the fridge