Cranberry Sauce with a Difference
I don’t know about you, but I cannot have enough cranberry sauce recipes! This Low FODMAP Brown Sugar 5-Spice Cranberry Sauce is a little different.
You might have noticed by now because we have everything from a horseradish-spiked one, to a classic cinnamon-spice version and even a savory version! This Low FODMAP Brown Sugar 5-Spice Cranberry Sauce is super-easy to make (dump, mix and cook) and features red wine and a 5-spice blend. The first time I made this I served it with duck and it was really YUMMY!
What is 5-Spice?
5-spice blend is, as you might imagine, a combo of 5 spices that come together to create something that is greater than a sum of its parts. Cinnamon, fennel, cloves, star anise and pepper make for a very flavorful and intriguing blend.
In this cranberry sauce it adds depth and complexity. If you like the idea of 5-spice, check out our 5-Spice Ginger Chicken Wings, too.
Red Wine & Brown Sugar = Complexity
While this cranberry sauce couldn’t be easier, it is quite sophisticated. The rich molasses backdrop of brown sugar and the addition of red wine add to the overall effect.
As with all cranberry sauces, this one keeps well. Make a double batch and have it around for the holiday weeks.
This Low FODMAP Brown Sugar 5-Spice Cranberry Sauce is fantastic with turkey, pork, goose or duck – even chicken! I have also been known to serve it alongside roast beef.
Low FODMAP Brown Sugar 5-Spice Cranberry Sauce
This somewhat savory Low FODMAP Brown Sugar 5-Spice Cranberry Sauce is a nice change from the classic renditions - but we have this, too!
Makes about 3 cups (720 ml); 24 servings; serving size 2 tablespoons
Ingredients:
- 12 ounces (340 g) fresh or frozen cranberries, picked over
- 1/2 cup (120 ml) dry red wine
- 1/2 cup (120 ml) water
- 1 cup (213 g) firmly packed light brown sugar
- 1 teaspoon 5 spice powder
Preparation:
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Stir all of the ingredients together in a saucepan and bring to a simmer over medium heat. Stir occasionally and simmer until most of the cranberries have popped and mixture has thickened, about 6 to 8 minutes. Allow to cool, at least until it has further thickened and it is barely warm. I like it best at room temperature.
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Cranberry sauce will last for a week or more in the refrigerator in an airtight container. Bring to room temp before serving.
Dédé's Quick Recipe Tips Video
Notes:
Tips
- Cranberries are one of those fruits that freezes very well. Buy some extra when they are fresh and stash in the freezer for future use - right in the sealed bag. Use within 6 months for best quality.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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