Sous Vide Grand Marnier Cranberry Sauce
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 8
1 cinnamon stick
1 teaspoon allspice berries
12 ounces fresh cranberries
1 cup granulated sugar
1/4 cup Grand Marnier orange liqueur
Zest and juice of 1 orange
Set the Anova Sous Vide Precision Cooker to 175°F (79°C).
Bundle the cinnamon stick, allspice, and in cheesecloth and tie with string.
Combine the sachet of spices, cranberries, sugar, Grand Marnier, orange zest, and orange juice in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 2 hours.
When the timer goes off, remove the bag from the water bath. Remove the spice sachet and transfer the bag of cranberry sauce to an ice bath to cool.
Store in an air-tight container in the refrigerator for up to two weeks.