Sous Vide Grand Marnier Cranberry Sauce
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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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
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Step 1
Set the Anova Sous Vide Precision Cooker to 175°F (79°C).
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Step 2
Bundle the cinnamon stick, allspice, and in cheesecloth and tie with string.
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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.
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Finishing Steps
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Step 0
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.
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Step 1
Store in an air-tight container in the refrigerator for up to two weeks.