I love homemade cranberry sauce. It’s one of my favorite Thanksgiving recipes. I make this easy side dish via sous vide because it really helps infuse the cranberries with honey bourbon goodness.
Honey Bourbon Cranberry Sauce
I use canning jars to prepare the sous vide cranberries. I have not tested this recipe using bags.
Ingredients for Honey Bourbon Cranberry Sauce
1 bag Fresh Cranberries (usually 12 oz)
1 cup honey
1 Tablespoon Orange Zest
1/2 oz Bourbon
How to make Honey Bourbon Cranberry Sauce
Preheat your sous vide water bath to 183°F.
Rinse the fresh cranberries and divide between two pint size canning jars. You may have some cranberries left over, just set those aside.
Combine the honey and bourbon and pour evenly between the two jars. Grate orange zest on top of each jar, then put metal lids on jars.
Submerge in water bath and Sous vide for 1 hour. Carefully remove from water bath and using canning tongs or a towel. Let cool slightly and then pour into a bowl and smash the cranberries using a potato masher. Serve warm with your turkey or refrigerate for later.
Honey Bourbon Cranberry Sauce
Ingredients
- 1 bag Fresh Cranberries usually 12 oz
- 1 cup honey
- 1 Tablespoon Orange Zest
- 1/2 oz Bourbon
Instructions
- Preheat your sous vide water bath to 183°F.
- Rinse the fresh cranberries and divide between two pint size canning jars. You may have some cranberries left over, just set those aside.
- Combine the honey and bourbon and pour evenly between the two jars. Grate orange zest on top of each jar, then put metal lids on jars.
- Submerge in water bath and Sous vide for 1 hour. Carefully remove from water bath and using canning tongs or a towel. Let cool slightly and then pour into a bowl and smash the cranberries using a potato masher. Serve warm with your turkey or refrigerate for later.
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