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Sous Vide Oranges in Saffron | Recipe by sousvidetools.com

Spiced Sous Vide Oranges in Saffron

Spiced Sous Vide Oranges in Saffron Fruits
  • COOK TIME: 30 Minutes
  • PREP TIME: 15 Minutes
  • SERVES: 2


  • 2 Oranges, peeled and sliced
  • 1 Pinch of Saffron Strands
  • 6 Cardamon Pods, crushed
  • 2 Bay Leaves
  • 1 tbsp Coriander Seeds, toasted
  • 50ml Cointreau



  1. Preheat your water bath to 70 degrees
  2. Place the orange pieces in a vacuum pouch along with the saffron, spices and Cointreau, and vac-seal. If you have an external vacuum sealer, vacuum seal using  zip-lock bag instead
  3. Put the pouch into your water bath for 30 minutes
  4. Keep checking the bath to make sure the water is covering the pouch
  5. Remove the oranges and serve
  6. You can place the pouch in ice water until cold and keep in the fridge for up to three days

Chef’s Tip –

Add the cooking liquid to a savoury sauce or add 100ml more orange juice and set with gelatine at a ratio of 100ml to 1 leaf for a saffron jelly.

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