Canadian Thanksgiving is coming up in just over two weeks. Starting with this post is the new series “Stress-Free Thanksgiving” so expect posts that will relate to a Stress-Free Thanksgiving for the next couple of weeks. To kick off the series, we will start with the easiest “Cranberry Sauce”, but really all the recipes will be easy. With your handy Sous Vide machine may it be Sansaire, Anova, Nomiku, SousVide Supreme, or Joule, this will be like “set it and forget it”. Essentially, you will toss everything into a bag and bathe it in a warm water bath, however, there will be some dishes in here that will require a bit more, but it’s still super simple. But if you do not have a sous vide machine, making cranberry sauce is still easy on the stove top. Check it out here!
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Cranberry sauce is really easy to make and you only need three basic ingredients: sugar, water, and cranberries. However, we will obviously add some aromatics such as orange zest and cinnamon. Other ingredients you can add are: almonds, orange juice, ginger, maple syrup, grand marnier, and port. Cranberry sauce is the side kick of the main show, turkey at Thanksgiving or Christmas meals, but for me, it is essential to have this side at the dinner table.
Sous Vide Cranberry Sauce Makes 1 1/2 cups
12 ounces (340 g) fresh or frozen cranberries 1 cup granulated sugar 1 cinnamon stick Zest of one Orange (optional)
Prepare the water bath by adding warm tap water to the container.
Then set the sous vide machine to 185 degree F
Rinse the cranberries under cold water in a wire sieve.
Put all ingredients into a zipper closure pouch or vacuum seal pouch.
Seal the pouch.
Submerge the pouch in the water and cook for 1 hour.
Remove the pouch from the water bath and gently smash the berries through the pouch to make the sauce chunky.
Serve warm or cold. To serve cold - toss in an ice bath for 20 minutes before refrigerating for later use.
This can be refrigerated up to several days.