Cranberry

  • COOK TIME: 1 HR
  • PREP TIME: 20 MINUTES
  • DIFFICULTY: EASY
  • SERVES: 8

INGREDIENTS

  • 500g Cranberry
  • 360g Brown sugar
  • Juice of ½ orange
  • ½ Cinnamon stick
  • 3 Star anise
  • ½ Nutmeg – grated
  • 150ml Port
  • 2 Cloves
  • PolyScience smoking gun
  • Smoking chips

EQUIPMENT

  • Sous vide water bath
  • Vacuum sealer bags
  • Vacuum food sealer

METHOD

Cranberry works really well with poultry and game, and smoking adds a whole other flavour dimension. Try this with Turkey and Christmas dinner won’t be the same.

  1. Pre-heat your Sous Vide to 95°C.
  2. Place all ingredients in a large pouch and vac-seal.
  3. Put the pouch into your Sous Vide for 1 hour or until the cranberries start to pop open.
  4. Remove the cranberries from the pouch and discard the cinnamon, star anise and cloves.
  5. While the cranberries are still warm, place in an air tight container and smoke.
  6. Stir the cranberries after each smoking to ensure the surface layer gets folded in.
  7. For a fully flavoured relish we would recommend 5 or 6 hits of smoke.

Dish suggestion: Roast pheasant, smoked cranberry relish and crispy pancetta.

Source: www.sousvidetools.com

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