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Sous Vide Cranberry Relish | Recipe by sousvidetools.com

Smoked Cranberry Relish cooked Sous Vide

Smoked Cranberry Relish cooked Sous Vide Sauces and Condiments
  • COOK TIME: 1 Hour
  • PREP TIME: 15 Minutes
  • SERVES: 8


  • 500g Cranberries
  • 360g Brown Sugar
  • Juice of 1/2 Orange
  • 1/2 Cinnamon Stick
  • 3 Star Anise
  • 1/2 Nutmeg, grated
  • 150ml Port
  • 2 Cloves




Cranberries work really well with poultry and game, and smoking adds a whole other flavour dimension. Try this with turkey and Christmas dinner won’t be the same.


  1. Preheat your water bath to 95 degrees
  2. Place all ingredients in a large pouch and use the vacuum packaging machine to seal
  3. Put the pouch into your water bath for 1 hour or until the cranberries start to pop open
  4. Remove the cranberries from the pouch and discard the cinnamon, star anise and cloves
  5. While the sous vide cranberries are still warm, place in an air tight container and smoke
  6. Stir the cranberries after each smoking to ensure the surface layers get folded in

Chef’s Tip –

For a fully flavoured relish, we would recommend 5 or 6 hits of smoke.

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