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.
How to make cranberry sauce sous vide
Ingredients
- 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.
