Sous Vide Cranberry Sauce

Sous vide makes great cranberry sauce! You can use any flavorings you like and it’s so superior to a bought sauce.

Prep Time5

Cook Time1

Total Time1 5

Course: Marinades and Sauces

Cuisine: American

Keyword: cranberries, cranberry, cranberry sauce

Servings:

Calories: 125kcal

If you're using a vacuum bag, put all the ingredients into the bag with a quarter cup of water, and seal. If you're doing it bagless in your steam oven, put all the ingredients into a baking dish or stainless steel tray, add a quarter cup of water and cover tightly with aluminum foil.
12 oz cranberries, 1 cup granulated sugar, 1 orange, 1 cinnamon stick
Put the bag or pan into your steam oven, and set to sous vide or steam setting, 190°F/88°C. Cook the sauce for an hour to an hour and a half.
When the sauce is done, remove the cinnamon stick, then grab a potato masher and gently squash the berries to make a chunky textured mixture. Let cool and store or serve.

Want to make flavor variations? You can add a couple of cloves, cardamom pods or star anise during cooking (remove them afterwards, no one wants to bite into the whole spices during dinner!). And the orange can be omitted if you prefer a straight cranberry flavor.
Because cranberries are high in pectin, the sauce will set when it cools down. It’ll be a thick chunky texture when warmed.
You can store the sauce in the fridge for about 5 days, or in the freezer for months.