Thanksgiving in the U.S. wouldn't be Thanksgiving without cranberry sauce! Everyone has a view on it. Some love the jelly that comes straight out of the can. At the opposite end of the spectrum are cranberry relishes, where the cranberries are not cooked at all. I’m somewhere in-between. I love cooked-then-chilled cranberry sauces with a tart-sweet balance that’s “just right." This Red Wine Cranberry Sauce has the addition of a small amount of red wine for a bolder flavor which mellows out the sweetness. Plus, the addition of orange and ginger are added to give it a fresh aroma and zesty hint of citrus flavor.
This is a beautiful delicious sauce to go on your holiday table! The wonderful thing about Red Wine Cranberry Sauce is that it goes with everything. Try it with Celebration Quinoa Loaf, with Mashed Potatoes and Parsnips, with Vegan Gluten-Free Stuffing with Sausage and Fall Fruit , with Sweet Potato Rolls. I literally dollop it over the center of my plate and get a hint of it with every bite.
Fresh cranberries are low-FODMAP up to one half cup. It is unclear whether FODMAPs change once cranberries are cooked. Honey is high-FODMAP and also controversial to some vegans. You can substitute maple syrup, additional brown sugar or just eliminate it altogether. I like the hint of honey flavor that honey gives this sauce, so I use it. My estimate is that Red Wine Cranberry Sauce is low-FODMAP up to one quarter of a cup, when made without honey, but test for yourself and know your body.
If you make this vegan, gluten-free, low-FODMAP recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️ below and leave a comment! We'd love to hear your feedback.
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