- 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.
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