Sous Vide Cranberry Sauce
Learn how you can sous vide cranberries to make cranberry sauce
Ingredients
- 1 bag cranberries bags are 12 ounces
- 1 cup white or brown sugar
Instructions
- Set your water bath to 185 degrees for 1 hour.
- Vacuum seal together the cranberries, sugar, and spices & zest if using. It's best if you can get the cranberries in the bag in a single layer.
- Add to your water bath. Use something heavy to weight them down as the berries tend to want to float.
- Once the hour is up, carefully remove the bag of cranberries with a pair of tongs.
- Once cool enough to handle pop all the remaining whole berries in the bag with your hands
- You can store them in the bag or remove them to another container. Refrigerate for at least 2-4 hours before serving.