Red Velvet Cake with Sugared Cranberries - FODMAP Everyday

Ingredients

• 3 3/4 cups (398 g) fresh or frozen cranberries, (half of them chopped)
• 1 1/2 cups (297 g) sugar
• 2/3 cup (165 ml) water, (divided)
• 1/4 cup (28 g) cornstarch
• 3 tablespoon unsalted butter, (at room temperature, cut into pieces)
• 1 1/2 cups (360 ml) whole lactose-free milk, (at room temperature)
• 1 tablespoon plus 2 teaspoons apple cider (or distilled white vinegar)
• 3 cups (435 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Baking Flour)
• 2 tablespoons natural cocoa
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 3/4 cup (1 1/2 sticks; 170 g) unsalted butter, (at room temperature, cut into pieces)
• 2 1/4 cups (445 g) sugar
• 3 tablespoons red liquid food coloring
• 1 1/2 teaspoons vanilla extract
• 3 large eggs, (at room temperature)
• 3 cups (792 g) sugar, (divided)
• 3/4 cup (180 ml) water
• 3 cups (318 g) cranberries
• 1 1/2 cups (360 ml) whole lactose-free milk
• 4 1/2 tablespoons (40 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Baking Flour)
• 1 1/2 cups (3 sticks; 340 g) unsalted butter, (at room temperature, cut into pieces)
• 4 ounces (115 g) white chocolate, (melted and cooled)
• Pastry bag coupler, (#2 decorating tip, dark brown gel food coloring, optional)