Cranberry sauce is essential for a proper Christmas dinner but many people think that cooking it at home is a faff too far. Making it sous vide is not only incredibly simple, it's also particularly delicious as cooking the cranberries under vacuum intensifies the flavour.
Ingredients
Metric
Imperial
- 200g of cranberries, fresh or frozen
- 80g of caster sugar
- 1/2 orange, zest only
1
Preheat the water bath to 85˚C
2
Place all the ingredients in a bag and seal under vacuum.
3
As the cranberries float, the bag needs to be weighted down by placing 2 water bath racks on their side and putting the cranberries between two rungs
4
The cranberry sauce can be left to cool in the bag, ready to transfer to a bowl for serving
Serving suggestions
Cranberry sauce isn't just for Christmas; it also goes brilliantly in sandwiches with ham or brie, try it with roast duck or simply add a spoonful to a bowl of vanilla ice cream for a quick and easy pudding.
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