You won’t believe this cranberry sauce. The boozy pop of each berry, the tangy-sweet sauce; we may have just changed Thanksgiving as we know it. Keeping it alcohol-free? Sub in some cranberry juice instead.
Prep time: 5 minutes
Cook time: 20-30 minutes
12 ounces Fresh Cranberries
1/2 cup Dry Ruby Port (May substitute: cranberry juice)
1/2 cup Orange Juice, Fresh
3/4 cup Sugar
Zest from one Orange, cut into thin matchsticks
Set the Sous Vide Professional™ to 167°F/75°C, with the Rear Flow Adjustment Slide closed and Front Flow Adjustment Slide fully open. (Flow Adjustment Slide available on CHEF Series only.)
Combine fresh cranberries, port wine, orange juice, sugar and zest in a mixing bowl. Stir gently to combine all ingredients.
Roll the vacuum pouch back at the top, turning it out 1-2 inches. This will help prevent possible cross-contamination.
Pour mixed cranberries and sauce into vacuum pouch, vacuum seal.
Place sealed bag in circulating water bath and cook for 20 minutes or until a few, but not all, cranberries have begun to burst.
Remove bag from water bath.
If serving immediately: transfer to serving vessel.
If saving for later: quickly shock in ice water bath until temperature of sauce has reached 40°F/4°C. Cooling must occur in under one hour. Store in refrigerator and reheat to 140°F/60°C before serving.