Cranberry sauce is a quintessential accompaniment to holiday meals, particularly Thanksgiving and Christmas dinners. In essence, it is traditionally prepared by simmering cranberries with sugar and water, allowing the sauce to be served either smooth or chunky, depending on personal preference. However, although this classic preparation has been a staple in many households for generations, the introduction of sous vide cooking now offers a modern twist on this beloved side dish. In this article, we will explore the benefits of preparing sous vide cranberry sauce and provide a simple, foolproof recipe for you to try at home.
The Benefits of Sous Vide Cranberry Sauce
Precision cooking: By using a sous vide immersion circulator, you can control the temperature precisely, ensuring that the cranberries cook evenly and maintain their vibrant color and natural sweetness.
Enhanced flavor: Cooking the cranberries in a vacuum-sealed bag allows the flavors to meld and intensify, resulting in a richer, more complex cranberry sauce.
Consistent results: Sous vide cooking minimizes the risk of overcooking or scorching the cranberries, which can lead to a bitter or burnt taste in the sauce.
Hands-off approach: Preparing cranberry sauce using the sous vide method allows you to focus on other dishes, knowing that the sauce will cook perfectly without constant supervision.
Sous Vide Cranberry Sauce Recipe
- 12 ounces fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/2 cup orange juice
- 1/2 cup water
- 1 tablespoon orange zest
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
- Preheat your sous vide immersion circulator to 185°F (85°C).
- In a medium-sized bowl, combine the cranberries, sugar, orange juice, water, orange zest, and spices (if using). Mix well to ensure that the sugar is evenly distributed.
- Transfer the cranberry mixture to a vacuum-sealable bag or a zipper-lock bag. If using a zipper-lock bag, use the water displacement method to remove as much air as possible from the bag before sealing.
- Submerge the sealed bag in the preheated water bath, ensuring that the cranberries are fully immersed. Cook for 2 hours.
- Carefully remove the bag from the water bath and let it cool slightly before opening. Pour the cooked cranberry sauce into a serving dish or a storage container.
- At this point, you can either serve the sauce as-is for a chunky texture or use an immersion blender to create a smooth sauce. If you prefer a thicker sauce, you can also transfer the cranberry mixture to a saucepan and simmer it over low heat until it reaches the desired consistency.
- Serve the sous vide cranberry sauce warm or chilled, depending on your preference. You can store the sauce in the refrigerator for up to a week.
Sous vide cranberry sauce offers a modern and innovative approach to a classic holiday favorite. By using precise temperature control and a hands-off cooking method, you can create a delicious, perfectly cooked cranberry sauce that complements your holiday meal. This simple recipe is just the beginning; feel free to experiment with additional flavors and spices to create a unique and personalized cranberry sauce that your family and friends will love.