- 1kg fresh cranberries
- 1/2 pc cinnamon stick
- 1 pc orange
- 300gm castor sugar
- 100ml red wine
Sous Vide Cranberry Sauce
Sous Vide Cranberry Sauce
Here's a simple and delicious recipe in time for Christmas! Hope you enjoy! Use the Clifton water bath to produce this tasty Cranberry sauce.
Ingredients
Method
Set a Clifton water bath to 82°C.
Pack the cranberries with the cinnamon stick, red wine, sugar with the juice and zest of the orange in a vacuum pouch and seal.
Poach in a Clifton water bath for 1.5 - 2 hours.
Chill and reserve until required.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
