I picked up a pack of fresh cranberries last week and since then I’ve been trying to decide whether to make something extravagant with them or just try making homemade cranberry sauce. Today I went with the lazy option but made it in two different ways. I used the same recipe and cooked one batch of it on the hob and the other batch in my sous vide supreme with very different results.
Cranberry Sauce
You will need:
150g of fresh cranberries
60grams of soft brown sugar
50ml of fresh orange juice
15ml of Port ( I used Cockburns)
For the hob:
Place your orange juice, Port and sugar in a pan and bring to boiling point. Now add your cranberries and simmer for about 5-10 minutes. You want the cranberries to pop and soften. The liquid will thicken even more as it cools.
For the Sous Vide method:
Heat your Sous Vide to 80C.
Pour your orange juice, port, sugar and cranberries into a ziplock food grade bag and give a shake to combine. Now extract as much air as possible from the bag before zipping shut and place into your Sous Vide Supreme for approximately 30 minutes or until most of the cranberries have popped. After you have removed the bag, mash it slightly with your hand. Cool immediately using the quick chill method unless serving that day.
Both methods worked really well. The hob method gives a more Cranberry jelly type result whilst the sous vide gives a more typical sauce. They both taste incredible! Looking forward to having them to accompany my Turkey next week.
