Description
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.
Ingredients
Units
Scale
- 12 ounces (340g) fresh cranberries
- 3/4 cup granulated sugar
- zest from 1 orange, more for garnishing
Instructions
- Set up the sous vide: Preheat the water to 185°F (85°C) using a sous vide machine.
- Prepare the cranberries: Rinse and drain them and transfer them to a sous vide bag. Add sugar and orange zest to the bag, then vacuum seal the bag.
- Sous vide the cranberries: Once the water is ready, place the cranberries in the water. The bag will float, so weigh it down using a heavy object such as a rack or a pot lid. Set the timer for one hour.
- Finish the cranberry sauce: Remove the cranberries from the sous vide water bath once the timer goes off. Once it’s cool enough to handle, use your fingers to press the bag to burst the cranberries, leaving some whole. Open the bag and transfer the cranberry sauce into a serving bowl. Give it a stir and garnish with orange zest.
Notes
- Blend the sauce if you like.
- For a thicker sauce, simmer on the stove for a few minutes post-sous vide.
- Add additional sugar or honey to adjust sweetness after tasting if needed.
Nutrition
- Serving Size: 1/4 cup
- Calories: 205
- Sugar: 49.6g
- Sodium: 2.4mg
- Fat: 0.5g
- Saturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 54.3g
- Fiber: 2.4g
- Protein: 0.1g
- Cholesterol: 0mg