Sous Vide Grand Marnier Cranberry Sauce

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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!)

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Recipe Temp 175 F / 79.4 C
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Grand Marnier, an orange-flavored cognac liqueur, is the perfect addition to a super-simple cranberry sauce. This recipe calls for a sachet of spices, which you can easily make with cheesecloth and cooking twine. Prepare and enjoy!

Ingredients for 8

  • 1 cinnamon stick

  • 1 teaspoon allspice berries

  • 3 cloves

  • 12 ounces fresh cranberries

  • 1 cup granulated sugar

  • 1/4 cup Grand Marnier orange liqueur

  • Zest and juice of 1 orange

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 175°F (79°C).

  • Step 2

    Bundle the cinnamon stick, allspice, and in cheesecloth and tie with string.

  • Step 3

    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.

    • Finishing Steps

    • Step 1

      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.

    • Step 2

      Store in an air-tight container in the refrigerator for up to two weeks.

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175 F / 79.4 C Recipe Temp
Recipe Time
Prep Time