Low-FODMAP Cranberry Sauce; Gluten-free, Vegan

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Low-FODMAP Cranberry Sauce for all your holiday gatherings or special meals.  This is an easy, no fail recipe that is gluten-free and vegan!

Check out over 400 more low-FODMAP recipes on my blog, including:

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Cranberry Sauce; Gluten-free, Vegan

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients * using available FODMAP data at time of posting

See notes below regarding servings (depends on fresh or dried cranberry choices)

Yields: 3 cups (24 ounces)

Serving size: 1.8 ounces; 3-4 tablespoons

Prep time: 15 minutes


  • 1/4 cup freshly squeezed orange juice (about 1/2 orange)
  • Zest of 1 orange
  • 1/2 cup sugar, or more, to taste
    • If your cranberries are very tart you may need more sugar
  • 3/4 cup water
  • 1 (12-ounce) bag fresh or fresh-frozen cranberries
    • Note: one 12 ounce bag is about 340 g
      • One low-FODMAP serving was recently updated on the Monash app to be 50g or 1/2 cup
      • This recipe should yield around 13 low-FODMAP servings if using fresh/fresh-frozen cranberries
    • I did not try dried cranberries, but if fresh or fresh-frozen not available, dried may be substituted with the following provisions
      • One low-FODMAP serving size for dried cranberries is 15g (there is a higher FODMAP content in dried cranberries compared to fresh)
      • Recommend use about 200g of dried cranberries for recipe
      • Adjust serving size to about 1.8 ounces per serving; or about 3 & 1/2 tablespoons
      • Adjust water content in recipe as needed for appropriate consistency


  • In a medium saucepan, combine orange juice, orange zest, sugar and 3/4 cup water over medium heat
  • Cook, stirring occasionally, until the sugar has dissolved
  • Stir in cranberries and bring to a boil; reduce heat and let simmer until sauce has thickened, about 15 minutes
  • Let cool completely before serving

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  1. Gillian November 5, 2019
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