Cranberry Sauce Cooked Sous Vide
- COOK TIME: 2 hours
- PREP TIME: 10 minutes
- DIFFICULTY: Easy
- SERVES: 4
- 200g cranberries (fresh or frozen)
- 80g caster sugar
- The zest of ½ orange
It is important to weigh down the bag to stop the cranberries from floating in the water bath.
Place 2 water baths racks on their side and place the cranberries between two rungs.
- Take all of the ingredients and vacuum seal them in a bag. To stop the bag from floating follow the instructions above. Place the bag in a water bath and cook sous vide for 1-2 hours at 85 – 90°C.
- Once cooked, leave the cranberries to cool in the bag. When the time comes to serve, transfer to a bowl.