Easy Sous Vide Cranberry Sauce

posted by Sharon Chen on Nov 17, 2024 0 comments »

Sous vide cranberry sauce is a foolproof way to make the most velvety, smooth cranberry sauce. Only three ingredients are required. It’s so easy and delicious.

You’ll understand its superiority and convenience once you’ve made cranberry sauce sous vide.

Sous vide ensures precise temperature control, cooking cranberries just enough to pop and release their natural pectin. The result is a consistency that’s neither too runny nor overly set, giving you a beautiful, consistent, jam-like quality that’s velvety and smooth.

Sous vide also offers added convenience during hectic holiday meal prep. Having your cranberry sauce quietly bubbling in a water bath frees up stove space for other dishes. You can prepare it beforehand—hours or even days before serving—saving precious moments on busy holidays. Looking for more ease and convenience? Check out how I make an entire Thanksgiving feast sous vide.

Table of Contents hide

Choosing Your Ingredients Wisely
Essential Sous Vide Equipment
StreetSmart Sous Vide Tips
How to Sous Vide Cranberry Sauce to Perfection
Easy Sous Vide Cranberry Sauce
- Made it? Rate it.
About the Author
- Sharon Chen

Choosing Your Ingredients Wisely

For sous vide cranberry sauce, ingredient selection is crucial.

Cranberries: Use either fresh or frozen cranberries; both work well. Fresh cranberries offer more bite and are in season during the holidays, while frozen berries are often just as good, picked at their peak, and very convenient.
Sweeteners: Honey and sugar are excellent options. Honey adds a warm, floral note, while sugar provides a clean sweetness, allowing the cranberries to shine. You might combine the two for a pleasing balance. Consider alternative sweeteners like maple syrup or agave nectar for dietary needs.
Orange zest is essential; its bright citrus tang complements the tartness of cranberries beautifully. For an adult twist, a splash of orange liqueur can enhance aroma and taste.
Optional spices: Consider adding spices like cinnamon, cloves, or allspice to develop a warm, cozy undertone. These elements pair wonderfully with cranberries, creating a comforting and complex dish.

Essential Sous Vide Equipment

Having the right equipment is crucial to mastering sous vide cranberry sauce or any other sous vide dish. Here are my recommendations.

Sous Vide Machine (Immersion Circulator): Your primary tool for maintaining a steady temperature in your water bath. My go-to machine is Anova Precision Cooker.
Sous Vide Container: From simple stockpots to specialized sous vide containers, ensure it’s large enough to hold the bags or jars without crowding. My Anova sous vide container comes with a rack and a lid. I used both to weigh down the cranberries.
Vacuum Sealer and Bags: Since cranberries float, it’s even more crucial to vacuum seal them for cooking. A vacuum sealer helps remove air and seal bags tightly, preventing leaks and promoting efficient cooking. To prepare the cranberries, I cut a bag from an 8-inch 50-ft vacuum sealer roll from Avid Armor.
Canning Jars: If you prefer jar preparation, ensure they’re heat-resistant and compatible with sous vide cooking. Jars can double as storage containers post-cooking. To sous vide cranberries effectively in jars, you’ll need a vacuum sealer for jars.

With these essentials, you’ll be prepared to create a cranberry sauce that harmonizes flavors beautifully, making the sous vide method a rewarding experience for your festive meals.

StreetSmart Sous Vide Tips

On weighing it down: Cranberries will float in the sous vide water bath. To weigh it down, put heat-proof heavy objects on top, making sure the cranberry bag is fully submerged in the water. I used a rack and a colander plus my sous vide container lid to secure the cranberries in the water.

Cook in a jar: Use a large mason jar instead of a plastic bag to cook the cranberry sauce sous vide. If you prefer a smooth sauce, use an immersion blender to blend it directly in the jar after cooking.
Make-ahead magic: This sous vide cranberry sauce can be served warm or cold, making it ideal for meal prep, specifically Thanksgiving meal prep. You can make it up to five days ahead of time. Once the sous vide is done, transfer it to an ice-water bath to cool, then refrigerate it until you are ready to serve.
Group cook: Vegetables like carrots, Brussels sprouts, green beans, asparagus, corn on the cob, etc can be cooked at the same temperature simultaneously.

How to Sous Vide Cranberry Sauce to Perfection

Begin by setting your sous vide water bath to a precise temperature of 185°F (85°C).
As the water warms up, prepare the cranberries and other key ingredients. Rinse your cranberries and decide between granulated sugar or honey as a sweetener. Grate fresh orange zest. Select your spices, such as cinnamon, allspice, and cloves, to offer a warm touch.
Combine the cranberries, sweetener, orange zest, and spices in either a vacuum-sealed bag or a glass jar, ensuring even distribution. If desired, add a couple of tablespoons of orange liqueur for an aromatic boost.
Place the prepared bag or jars into the water bath, ensuring they are fully submerged. Cook for one to two hours to achieve a luscious consistency and allow flavors to meld brilliantly.
After cooking, safely remove the bag or jars from the water bath and let them cool slightly before mashing the cranberries to your desired consistency. I like to keep them whole to bite into them.