How to cook duck in cranberry sauce. Cranberry sauce - recipes with photos. How to make cranberry sauce for meat, poultry or fish. Fragrant cranberry sauce for fish - step-by-step recipe with photos
Meat, and especially poultry, is often combined with sweetish sauces. Cranberry sauce, in turn, is a classic accompaniment to game. However, there is no need to go hunting for wild ducks to enjoy this flavor combination; the most ordinary store-bought or poultry is quite suitable for cooking, and we will provide you with a recipe for the ideal sauce for it.
Cranberry sauce for duck - recipe
The more additions to cranberries in the recipe, the richer the taste of the finished dish will be. The recipe that we offer below, in addition to sweet and sour cranberries, contains notes of citrus, spices and a taste of port - why isn’t it an ideal pairing for duck breast?
Ingredients:
- port wine - 100 ml;
- fresh cranberries - 100 g;
- zest and juice of 1 orange;
- 1/2 cinnamon stick;
- anise - 1 pc.;
- chicken broth - 300 ml;
- butter - 30 g.
Preparation
After you sear the duck breast, don't wash the pan, leaving behind all the rendered fat and caramelized bits of meat. Place the pan over medium heat and deglaze with port. Let the alcohol evaporate for a minute to leave only a slight aftertaste of the drink. Now add all the remaining ingredients, including spices, orange juice and zest, broth and berries. Let the sauce simmer over medium heat until the liquid has evaporated by 2/3 and a thick syrup-like sauce remains in the pan. Using a wooden spoon, mash half of all the berries, mix and season the cranberry sauce with the duck to taste. Finally, add a piece of butter to make the sauce creamier.
Cranberry sauce for duck
Ingredients:
- red wine - 3/4 cup;
- sugar - 3/4 tbsp.;
- bay leaf - 1 pc.;
- - 340 g;
- red wine vinegar - 1 1/2 tbsp. spoons;
- dry mustard - 1 1/2 tbsp. spoons.
Preparation
Pour sugar into a saucepan, fill it with wine and add a laurel leaf. Cook the wine syrup over medium heat, stirring until the crystals dissolve. Afterwards, leave the syrup to simmer until thickened for 6-7 minutes. Add berries and wait another 5 minutes. During this time, the cranberries should become tender and burst easily at the slightest touch. Finally, season the sauce with a mixture of mustard and vinegar, mix well and taste.
Cranberry sauce - recipe
Ingredients:
- red onion - 1 pc.;
- - 1 tbsp.;
- sugar - 1/4 cup;
- rice vinegar - 250 ml.
Preparation
Before preparing cranberry sauce for duck, sauté finely chopped sweet onion for 4 minutes, then season and add berries, sugar and vinegar. Cook the sauce over medium heat for about 10 minutes, waiting for the moment when the dry berries have absorbed almost all the moisture, and the sauce with the consistency of chutney remains in the saucepan. The sauce can be served either cold or hot, and if necessary, even stored in the refrigerator for up to 2 weeks.
Duck with cranberry sauce
The sauce can be served separately with meat, it can be poured over poultry and baked directly in it, or it can be used to glaze duck. Perhaps we'll focus on the last option.
Ingredients:
Preparation
For this recipe, we'll first make the cranberry sauce itself and then use it as an ingredient for the glaze.
Mix water and sugar in a saucepan, wait until the syrup boils, throw berries into it and cook the sauce, stirring, for 8 minutes. Mash the berries with a fork and wait until the sauce thickens. Select 2 tablespoons of sauce, mix with honey, vinegar and wine. Bring the resulting mixture to the consistency of syrup over medium heat, and then use it to glaze the duck during baking.
5 step-by-step recipes for preparing cranberry sauce for veal, turkey, and duck. General tips and video recipes.
The content of the article:
Sauces are a great addition to many dishes. It enriches the taste of food, makes it more aromatic and appetizing. Therefore, today’s article is devoted to preparing cranberry sauce for meat.
Ketchup, mayonnaise and other sauces can, of course, be bought in the store. However, if you want to please and surprise your loved ones with the original taste of meat, then prepare your own cranberry sauce. It can add a bright, unique and festive taste to any dish. The dressing is made from fresh cranberries, has a sweet and sour taste and a bright red-burgundy color. Mainly served with meat and confectionery dishes. It is very popular in the UK and America, where it is consumed at Thanksgiving. On this holiday, cranberry sauce is a must-have dish, traditionally served with turkey, and often with many types of poultry, incl. and chicken. However, it can also be served with other types of meat and poultry. For example, the sauce goes well with fatty meats like pork and lamb, and vegetarians love to add it to baked goods, pasta and vegetables.
In addition, cranberries are endowed with a large number of beneficial properties, so the sauce can be used not only as an addition to dishes, but also for preventive and medicinal purposes. This berry is rightfully considered the strongest antioxidant and is the richest source of vitamins and minerals. Therefore, these berries are widely used in cooking: in salads, cakes, sorbets, ice cream and meat. And with a skillful combination of products, the sauce will give meat dishes a special piquancy. Find out a few secrets and simple recipes on how to prepare this seasoning.
How to make cranberry sauce: recipe details
Cranberry sauce for meat is unique in its own way, and it is not at all difficult to prepare, and very quickly, 5-15 minutes will be enough, depending on the cooking time. The thickness of the sauce is achieved by adding flour, starch or longer boiling. The sauce should be boiled in an enamel container, then the acidic component of the cranberries (acid) will not “contact” the metal, which leads to the production of harmful substances. It is prohibited to use aluminum cookware for cooking sauce.
Like any other dish, cranberry sauce undoubtedly has its own subtleties and cooking tricks. The main secret of refueling is as follows. A unique taste with different notes can be achieved by adding honey, onion and orange to cranberries. Optional ingredients are: ground cinnamon, ground allspice, lemon juice and nutmeg. But, nevertheless, excluding these spices from the recipe, the sauce will not be so aromatic and tasty. Therefore, if you want to get a real culinary masterpiece with one or another shade of taste, then do not neglect these products. It should be noted that all these products should not be placed in the dishes at the same time; it is important to maintain the proportions so as not to spoil the sauce.
Experienced chefs recommend using ripe, fresh, whole, dark red cranberries to prepare the sauce. If such fruits are not available, then frozen berries are quite suitable. And if you use unripe or unripe cranberries, the sauce will be a little bitter. To make the sauce tasty, you should sort out the berries, rinse them, dry them, tip them into a colander and chop them using a blender. You can also use the “old” method - an ordinary sieve through which the fruits are ground. The finished dressing is stored in the refrigerator in a glass jar for no more than 2 weeks.
How to make cranberry sauce: step-by-step recipe
To make cranberry sauce for meat, you must first prepare the berries. To do this, you need to purchase them ripe. When choosing fruits, you should pay attention to the rich and slightly burgundy color, make sure they are fresh and juicy. These cranberries will make the sauce juicy and flavorful.
If you managed to purchase an unripe berry, then you need to add more sugar and spices, because... Such berries are a little bitter, which can harm the taste of the dressing. Unripe fruits can be distinguished by their light red color and limited juiciness. They have a well-defined bitter taste and sour aftertaste. Frozen berries must be completely and gradually thawed under natural conditions. Do not use hot baths or microwave ovens. It will only ruin them.
- Calorie content per 100 g - 150 kcal.
- Number of servings - 2
- Cooking time - 30 minutes
Ingredients:
- Cranberry - 150 g
- Sugar - 2 tbsp.
- Drinking water - 3 tbsp.
- Ground cinnamon - a pinch
- Nutmeg - a pinch
- Cloves - 2 buds
- Lemon - 1 pc.
- Orange - 1 pc.
Preparation:
- Place washed cranberries in a thick-bottomed saucepan. Add sugar, add water and boil. Cook the berries at medium temperature for 3–5 minutes. The fruits will begin to burst and release juice.
Simple cranberry sauce
Cranberry sauce for meat is a simple procedure that does not take much time. At the same time, the most ordinary dish immediately turns into a festive treat.
Ingredients:
- Fresh cranberries - 500 g
- Onions - 150 g
- Granulated sugar - 300 g
- Apple cider vinegar - 150 ml
- Black pepper - 1/2 tsp.
- Ground cinnamon - 1/2 tbsp.
- Salt - 1/2 tbsp.
- Garlic - 3 cloves
- Celery seeds - 1/2 tbsp.
- Allspice peas - 1/2 tbsp.
- Place the washed cranberries and peeled onions in a saucepan, add 200 ml of water, boil and cook under a tightly closed lid over low heat for 10 minutes.
- Then use a blender to bring the mixture to a puree consistency.
- Add sugar to the pan, pour vinegar and put all the spices. Cook the mixture over low heat for half an hour until it reaches the consistency of thick ketchup.
- Cool the prepared cranberry sauce for meat, transfer to a gravy boat and store in a cool place.
The juicy and tender taste of veal steak is perfectly complemented by an exquisite sweet and sour cranberry sauce. The meat acquires a unique aroma and taste, thanks to which this dish is the calling card of many restaurant establishments.
Ingredients:
- Veal tenderloin - 800 g
- Frozen cranberries - 200 g
- Salad onions - 200 g
- Semi-sweet red wine - 200 ml (preferably Cabernet)
- Dark honey - 2 tbsp.
- Butter - 25 g
- Olive oil - 2 tbsp.
- Salt and black pepper - to taste
- Basil and mint - 2 sprigs each for decoration
- Thaw the cranberries. Cut the peeled onion into large pieces and fry in a frying pan over high heat in butter until golden brown.
- Pour the wine into the pan, stir and cook until it has evaporated by half.
- Add honey and let the mixture thicken.
- Add cranberries, salt, pepper, stir and remove from heat.
- Peel the veal fillet from the film and cut into slices along the grain. Rub with salt, pepper and coat with olive oil. Fry in a dry, preheated frying pan for 5 minutes on each side, turning from one side to the other every 2.5 minutes.
- Place the finished meat on a dish, pour over cranberry sauce, garnish with basil, mint and serve.
The traditional taste of turkey prepared for the Christmas table can be made more pleasant and harmoniously complemented with cranberry sauce for the meat.
Ingredients:
- Turkey - 500 g
- Cranberries - 250 g
- Drinking water - 1/4 cup
- Zhelfix with yeast and vanilla sugar - 1 sachet
- Sugar - 1/2 cup
- Cloves - 2 buds
- Olive oil - 3 tbsp.
- Salt - 1/2 tsp.
- Wash the turkey, rub with salt and pepper, brush with olive oil, wrap in a baking sleeve and bake in the oven for 1.5 hours at 200 degrees.
- At the same time, make the cranberry sauce. Wash the cranberries, add water and boil. When the berries begin to burst, reduce the temperature and simmer them for half an hour.
- Grind some of the berries in a blender and mix with Zhelfix. Combine cranberries (puree and berries), boil, add cloves, salt, sugar, stir and remove from heat.
- Cut the meat into portions, serve it on a plate and pour warm sauce over it.
Cranberry sauce for duck
Thanks to the sour taste of cranberry sauce, the duck acquires juicy, tender, fatty and slightly sweet meat. This berry goes well with duck, helping it highlight all its flavor qualities. And the sauce itself adds bright colors and fantastic aromas to the dish.
Ingredients:
- Cranberry - 200 g
- Honey - 3 tbsp.
- Olive oil - 2 tbsp.
- Garlic - 4 cloves
- Water - 500 ml
- Sugar - 4 tbsp.
- Salt - 2 pinches
- Cinnamon, cloves, cardamom - 1/3 tsp.
- Duck fillet - 500 g
- Ground pepper - to taste
- Ground nutmeg - 1/2 tsp.
- Wash the duck fillet and rub with ground nutmeg, salt and pepper. Wrap in food foil and bake in the oven at 200 degrees for 1.5 hours.
- Meanwhile, prepare the sauce. Wash the berries and crush them in a mortar. Fill them with water and oil and put on fire. Bring the mixture to a boil, stirring continuously, and simmer under a tightly closed lid for 15 minutes.
- Add sugar, salt and pressed garlic. Stir and cook for 5 minutes. Season with spices and remove from heat.
- Place the finished duck fillet on a plate, cut into portions and pour over the hot sauce.
Alexander Gushchin
I can’t vouch for the taste, but it will be hot :)
Content
Various dressings always help to reveal the taste of a dish and add new notes to it. Cranberry sauce is considered very popular and goes well with meat, poultry, fish, and vegetables. It is not at all difficult to make, it takes little time. Remember a few recipes for this delicious gravy.
How to make cranberry sauce
The dressing is made from fresh or frozen berries with the addition of additional ingredients. It can radically change the taste of any dish for the better. Making cranberry sauce is very easy, anyone can do it. The berries are usually sorted, washed, chopped and stewed for some time. The density of the finished mass is adjusted by adding starch or flour. The remaining components serve to give the gravy certain shades of taste.
Cranberry sauce recipe
The list of components that will be included in the gravy is determined by the dish it is intended for. There is a recipe for cranberry sauce for poultry, pork, beef, veal, and fish. Often other berries and fruits are added to it: strawberries, lingonberries, oranges. Whatever dish you decide to make, you will definitely be able to find a successful dressing recipe for it.
Simple cranberry sauce
- Cooking time: 10-15 min.
- Number of servings: 2 persons.
- Calorie content of the dish: 139 kcal.
- Purpose: for meat dishes.
- Cuisine: European.
If you're just starting to experiment with dressings, then this simple cranberry sauce recipe is perfect for you. It comes out thick, with a pronounced taste. Meat with cranberry sauce prepared according to the following recipe with photo turns out simply excellent. This gravy will also be good in combination with fish and poultry. You will get a small bowl, which is enough for two servings of any main dish.
Ingredients:
- fresh cranberries – 170 g;
- water – 125 ml;
- sugar – 185 g.
Cooking method:
- Rinse the berries thoroughly and dry on a paper towel. Set aside spoiled ones.
- Pour sugar into a saucepan and pour water. Place over medium heat and cook, stirring continuously, until all the grains are dissolved.
- Remove the pan from the stove and add the berries. Place on low heat and stir.
- Cook for 7-10 minutes until the berries burst.
- Before serving, refrigerate the gravy for a couple of hours to thicken it.
Recipe for cranberry sauce for meat
- Cooking time: 20 min.
- Number of servings: 4 persons.
- Calorie content of the dish: 456 kcal.
- Purpose: cranberry sauce for meat.
- Kitchen: homemade.
- Difficulty of preparation: easy.
The next cranberry sauce goes just as well with meat as the previous one, and is prepared according to an equally simple recipe. It consists of ordinary onions and a little apple cider vinegar. The sugar and cinnamon in the filling give it extra sweetness. The cranberry dressing turns out to be very thick, the consistency is reminiscent of jam or marmalade prepared at home.
Ingredients:
- cranberries – 0.3 kg;
- salt – 1 tsp;
- onions – 2 pcs.;
- cinnamon – 2 tsp;
- apple cider vinegar – 4 tbsp. l.;
- sugar – 6 tbsp. l.
Cooking method:
- Place washed and dried berries and chopped onions into the pan.
- Pour a glass of water into it and simmer for 10 minutes.
- Puree the mixture with a blender. Pour in vinegar and salt. Add cinnamon and sugar.
- Simmer on low heat for another 10 minutes. Cool before serving.
Cranberry-lingonberry sauce
- Cooking time: 20 min.
- Number of servings: 6 persons.
- Calorie content of the dish: 594 kcal.
- Purpose: cranberry sauce for meat dishes.
- Cuisine: Finnish.
- Difficulty of preparation: easy.
Traditionally in Finland, meat is served with cranberry and lingonberry sauce. It has a very sweet taste and goes perfectly with lamb, beef, and pork. Making this cranberry sauce with lingonberries is incredibly easy, it won’t take more than half an hour. It can be stored for a very long time; if you put it in the refrigerator in a closed glass jar, it will not spoil for a whole month. Be sure to remember how to prepare lingonberry dressing.
Ingredients:
- lingonberries – 250 g;
- fresh grated ginger – 0.5 tsp;
- cranberries – 250 g;
- sugar – 160 g.
Cooking method:
- Wash the berries and place in a colander to dry thoroughly. Grind with a blender, but not completely.
- Pour the puree into an enamel saucepan and place on low heat.
- Add sugar while stirring the mixture.
- Simmer the cranberry sauce for a quarter of an hour. Add ginger, stir and turn off after a couple of minutes. It is advisable to cool the dish before serving.
Cranberry sauce for duck
- Cooking time: 20 min.
- Number of servings: 10 persons.
- Calorie content of the dish: 346 kcal.
- Purpose: cranberry dressing for duck meat.
- Kitchen: homemade.
Cranberry sauce for duck will help reveal the taste of this meat, which many consider specific and do not particularly like. The secret to the success of this gravy lies not only in the berries, but also in additional ingredients, including honey, salt and sugar, garlic, and a bouquet of spices. It turns out moderately sweet with subtle notes of spiciness. Duck meat with cranberry sauce prepared in the following recipe will be simply magnificent.
Ingredients:
- frozen cranberries – 0.45 kg;
- rosemary – 1.5 tsp;
- water – 350 ml;
- basil – 1.5 tsp;
- vegetable oil – 3 tbsp. l.;
- thyme – 1.5 tsp;
- salt – a couple of pinches;
- cinnamon – 1.5 tsp;
- sugar – 4.5 tbsp. l.;
- garlic – 6 cloves;
- honey – 4.5 tbsp. l.
Cooking method:
- Thaw the berries. Wash them, dry them on paper napkins and puree them. It is best to do it not with a blender, but in a mortar, so that whole fragments are included in the finished dish.
- Place the puree in an enamel container, pour in water and vegetable oil, stir. Place on the fire and simmer for 10 minutes without a lid to allow the liquid to evaporate.
- Add crushed garlic, spices, sugar and honey, salt, mix thoroughly. It is advisable to mix the dried herbs and grind them a little in a mortar.
- Turn up the heat and simmer the cranberry dressing for another 5 minutes. Cool it and you can serve.
Cranberry sauce for chicken
- Cooking time: half an hour.
- Number of servings: 8 persons.
- Calorie content of the dish: 532 kcal.
- Purpose: cranberry sauce for chicken meat.
- Kitchen: homemade.
- Difficulty of preparation: easy.
Chicken meat is in the diet of many people; it is healthy and nutritious. However, sometimes you want to diversify its taste with something, to make it more unusual. If you have such a desire, try making and serving cranberry sauce with chicken. Thanks to him, meat will open up to you in a completely different way. The sourness of cranberry sauce is provided not only by the berry, but also by the citrus fruit.
Ingredients:
- cranberries – 0.4 kg;
- sugar – 1.5 tbsp. l.;
- lemon – 2 pcs.;
- salt - a pinch;
- dry red wine – 150 ml;
- ground black pepper - a pinch;
- potato starch – 1 tsp;
- fresh ginger root - a small piece.
Cooking method:
- Wash the berries. Place them in a saucepan, add wine and a little water. Wait until half of the liquid has evaporated.
- Peel the ginger root and grate very finely. Strain the juice and add to the container with the berries.
- Add sugar, salt and pepper.
- Turn the heat to the lowest setting and cook the dish for a quarter of an hour.
- Dissolve the starch in a small amount of water and pour into the cranberry dressing. Wait for it to boil and turn it off after a couple of minutes. You can strain the gravy before serving or leave it as is.
Cranberry sauce for fish
- Cooking time: 25 min.
- Number of servings: 5 persons.
- Calorie content of the dish: 438 kcal.
- Purpose: dressing for fish dishes.
- Kitchen: homemade.
- Difficulty of preparation: easy.
Some people think that fried or baked fish is too commonplace. They'll change their minds if they try topping it with cranberry sauce. It is suitable for both river fish and sea fish. The dressing turns out very beautiful, bright red, moderately thick. Remember how to prepare cranberry sauce for fish with onions, honey and butter.
Ingredients:
- fresh cranberries – 0.3 kg;
- ground hot red pepper – 0.5 tsp;
- butter – 75 g;
- salt - a pinch;
- orange – 1 large;
- honey - 3 tbsp. l.;
- onion – 1 pc.
Cooking method:
- Melt the butter in a frying pan and fry the onion, cut into small cubes, in it.
- Using a fine grater, remove the zest from the orange and then squeeze the juice out of the pulp.
- Place berries and onions in a saucepan. Add orange juice and zest, honey. Cook over low heat, covered, for a quarter of an hour.
- Open the pan. Simmer cranberry dressing, stirring, for 8 minutes.
- Grind the dish. Season with salt and pepper, let cool and serve.
Cranberry sauce for turkey
- Cooking time: 40 min.
- Number of servings: 12 persons.
- Calorie content of the dish: 675 kcal.
- Purpose: dressing for turkey.
- Cuisine: American.
- Difficulty of preparation: medium.
Every American family in which it is customary to bake turkey always knows how to prepare cranberry gravy for it. Without dressing, such a dish will not be considered complete. Turkey with cranberry sauce reveals itself in a completely different way and acquires an extraordinary taste. In addition, under the bright ruby color, the meat looks very elegant and festive.
Ingredients:
- cranberries – 0.6 kg;
- brandy – 4 tbsp. l.;
- sugar – 0.3 kg;
- oranges – 2 pcs.
Cooking method:
- Rinse the berries and place them in a bowl where the cranberry dressing will be cooked. Sprinkle with sugar.
- Remove the zest from two oranges, squeeze the juice from one and immediately add both components to the pan with the sauce. Stir the ingredients and place over medium heat.
- As soon as the dish begins to boil, reduce the heat and simmer for 10 minutes.
- Add liquor. Wait for it to boil again and turn it off immediately.
Sweet and sour cranberry sauce
- Cooking time: 20 min.
- Number of servings: 8 persons.
- Calorie content of the dish: 396 kcal.
- Kitchen: homemade.
- Difficulty of preparation: easy.
A very pleasant sweet and sour sauce with cranberries is universal; it goes well with fish, meat, and pasta. It is prepared according to a very simple recipe. In addition to berries, apples and sugar are added. The entire process from preparing food to serving takes no more than twenty minutes, so it won’t cause you any unnecessary trouble. Be sure to try making this dressing for your favorite dish, you will like it.
Ingredients:
- cranberries – 340 g;
- water – 0.2 l;
- sugar – 8 tbsp. l.;
- apple – 2 pcs.
Cooking method:
- Peel the apple from skin and seeds. Cut finely. Place in an enamel container.
- Add berries, sugar and water. Place on low heat.
- Cook the dressing for 10 minutes after boiling, stirring constantly.
- Puree the resulting mass with a blender and then strain through a sieve.
Cranberry sauce with orange
- Cooking time: 10 min.
- Number of servings: 5 persons.
- Calorie content of the dish: 385 kcal.
- Purpose: dressing for main dishes.
- Cuisine: English.
- Difficulty of preparation: easy.
If you want to make the perfect cranberry and orange sauce, these are the products you need. The dressing with these ingredients turns out sweet, slightly tart. It goes best with meat, but can also be combined with fish, depending on how you cook the latter. If you like to experiment, you can slightly modify the recipe and add any products to it at your discretion.
Ingredients:
- orange – 1 large;
- cranberries – 350 g;
- ground ginger – 0.5 tsp;
- cloves - a couple of stars;
- sugar – 100 g;
- cinnamon - half a stick.
Cooking method:
- Grind the berries using a blender or meat grinder.
- Using a fine grater, remove the zest from the orange and squeeze the juice out of the pulp.
- Mix cranberries and sugar in a suitable bowl. Add orange juice, zest, cloves, cinnamon.
- Place on the stove and wait until it boils.
- Turn the heat to low and simmer the dressing under the lid for five minutes. Cool it and serve.
Spicy Cranberry Sauce
- Cooking time: 25 min.
- Number of servings: 18 persons.
- Calorie content of the dish: 836 kcal.
- Purpose: dressing for main dishes.
- Cuisine: European.
- Difficulty of preparation: easy.
If you want to add some spice to any dish, prepare a spicy cranberry sauce for it. It goes especially well with duck, but also goes well with other types of meat. Thanks to lemon juice and zest, chili pepper, and cognac, its taste is simply indescribable. The dressing is prepared quickly and there are a lot of servings from the presented amount of ingredients.
Ingredients:
- fresh cranberries – 0.7 kg;
- star anise – 4-6 pcs.;
- sugar – 0.4 kg;
- cognac – 4 tsp;
- water – 375 ml;
- salt – 1 tsp;
- lemon juice – 6 tbsp. l.;
- chili pepper – 4 pcs.;
- lemon zest – 1 tsp.
Cooking method:
- Wash the berries thoroughly and dry them. Chop the chili pepper very finely, do not remove the seeds.
- Squeeze the lemon and measure out the required amount of juice. Remove the zest.
- Pour berries, sugar, pepper into a small saucepan. Add juice, zest, cognac, star anise.
- Pour in water and mix thoroughly.
- Place the container on the stove. Bring the dressing to a boil.
- Set the fire to the lowest setting. Cook covered for a quarter of an hour. During this time, the sauce will thicken and become viscous. Cool it and serve.
How to make cranberry sauce - cooking secrets
- Cranberry sauce is especially good with fatty meats.
- Cook only in enamel dishes. If the dressing reacts with metal at high temperatures, the berries will begin to release substances hazardous to the human body, so aluminum containers are not suitable.
- Cranberries go best with onions, oranges, honey, fresh blueberries, raisins, and dried apricots. As for spices, it is preferable to use cinnamon, allspice and hot peppers, nutmeg, cloves, and ginger. Citrus juices work well in the sauce.
- Try to choose only ripe, dark red berries without damage. Cranberries that are too light are most likely not ripe and will taste bitter.
- Before cooking, be sure to sort out the berries, rinse them thoroughly, and dry them.
- You can store the dressing in the refrigerator for a while in a closed glass container.
- If you have frozen berries, be sure to defrost them by keeping them at room temperature for a while. Do not use microwave or warm water.
- Lingonberry sauce with cranberries goes well with pork.
- Whatever dressing recipe you choose, you can add a little dry wine to it if you have it on hand. It will never ruin the taste.
- If possible, use shallots rather than onions. It has a milder taste.
- Be sure to taste the cranberry sauce while cooking. You can add certain components in time to improve the taste.
- Cranberries go amazing with mango. Try adding ripe fruits to the sauce. They will not only improve the taste, but also add amazing color to the dish.
Video: Cranberry sauce for meat
Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!In our country, the northern berry is very popular. Healthy fruit drinks, compotes, jams and sweet syrups are prepared from it. But in the Scandinavian countries, Canada and the North of the USA, the most delicious cranberry sauce for meat and poultry is made from the gifts of nature.
For us, this combination looks a little strange, but believe me, it is really very tasty. Sweet and sour sauces perfectly complement fatty meat dishes. The unusual dressing stimulates the receptors responsible for the production of gastric juice. Flavored food is easier to digest and rarely causes heaviness.
Most often, sweetish syrups are poured over lamb, duck, salmon, carp, pork and beef steak. Spicy sour sauces make turkey or chicken fillet dishes more juicy and appetizing.
The basis for the sauce is the berry itself. It may be fresh or frozen, it doesn’t matter, the main thing is that the cranberries are ripe, not rotten, not overripe. Sort through the berries. Remove wrinkled and spoiled fruits. Wash fresh cranberries and remove leaves and twigs.
Berries from the freezer do not need to be defrosted first. It will be enough to sort through it. For the sauce, you can use purchased frozen cranberries, which are easy to find in any supermarket.
According to some recipes, water is added to the sauce, not necessarily boiled. You can use raw, but filtered.
Cognac and semi-sweet red wine add a special piquancy. Don't be afraid to use alcoholic beverages in making the sauce. The alcohol evaporates during the cooking process. Aromatic substances remain that saturate the taste and create a refined aroma.
Spices such as cinnamon, cloves, fresh and dry ginger, and nutmeg are actively used in cranberry sauce.
A little heat is added by black and allspice. Sometimes honey is added as a seasoning.
Orange and lemon juice, citrus zest, and lingonberries are added to the cranberry sauce. According to some recipes, the dressing is flavored with butter and thickened with starch.
The sauce turns out very bright, rich, aromatic. It is customary to serve it at the holiday table in countries where Thanksgiving Day is celebrated. There it traditionally complements roast turkey.
Try making cranberry sauce for your favorite meat and fish dishes. We offer several cooking options. A recipe is just a basis for creativity, and practice will help you discover the ideal ratios.
Recipes for cranberry sauce for meat and poultry
Each housewife has her own view on preparing a particular dish. That’s why completely different recipes can often be hidden under the same name.
Some people advise washing cranberries to be dried. Some people generally do not recommend using a frozen product. Some people prepare the sauce only in enamel dishes.
We suggest not so much dwelling on the nuances as paying attention to the compatibility of products. After preparing the sauce once or twice, you will understand what the main secret of success is.
Simple cranberry sauce for meat
We offer the simplest sauce recipe that can be prepared in just five minutes. No seasonings are added to it, only the berry itself, sugar and a little starch are used. This sauce is used to decorate not only meat, but also sweet dishes: pancakes, donuts, cheesecakes, dumplings with cottage cheese, sponge cakes.
We will need 150 grams of pure cranberries. Place it in a saucepan, add half a glass of water and heat it over the fire. Immediately add two tablespoons of white or brown sugar. We wait until the mixture boils.
Dissolve a spoonful of starch in a quarter of cold water. Add it in a slow stream to the boiling cranberries. Wait about three minutes for the sauce to reduce slightly. All this time we simmer the cranberries over low heat.
Turn off the stove and let the sauce cool slightly. Grind it until smooth with an immersion blender. Now the sauce is almost ready. It needs to be allowed to stand at room temperature and then put in the refrigerator for half an hour.
The dressing should be served chilled. It will become a thick mass, with a consistency reminiscent of fruit jam.
Cranberry sauce for chicken
Poultry meat has a bright, rich aroma. It goes well with sweet and spicy spices, which can reveal new facets of its taste. The sauce should be just as complex and multifaceted.
This time we will use:
- apple;
- garlic;
- ginger
and a few spoons of cognac.
Fry two heads of red onion, cut into thin half rings, in vegetable oil. When it becomes transparent and golden, add to it a diced green apple without peel, two finely chopped cloves of garlic and fresh ginger root grated on a fine grater (3 cm).
Simmer the mixture over low heat under the lid for 5 minutes. Add two tablespoons of cognac to it. Boil the dressing to half the volume, and then add 200 grams of fresh or frozen northern berries.
The best part of the sauce is the aromatic liquid. Dilute the dressing with half a glass of water so that it does not turn out too thick. During stewing, the cranberries will crack and give up some of their juice.
The sauce needs to be reduced a little. A few berries should remain intact. Simmer until cooked for no more than 5 minutes, seasoning to taste with salt and sugar. Cool at room temperature, then put in the refrigerator for half an hour. Serve in a saucepan with baked poultry.
Cranberry-lingonberry sauce
Lingonberry-cranberry sauce for meat does not require long heat treatment. A healthy dressing can be prepared without boiling, preserving all the valuable properties of the berries.
Let's take a glass of cranberries and lingonberries. The sorted and washed berries should be placed in a tall container from an immersion blender and ground with four tablespoons of cane or regular white sugar.
Place the sauce in a small saucepan. Squeeze a clove of garlic into it, add a third of a teaspoon of nutmeg and a pinch of salt.
Place the saucepan on low heat. We will stir and heat until all the sugar has dissolved. Without allowing the sauce to boil, remove it from the stove, cool it, and put it in the refrigerator.
The sauce is served cold with meat dishes. It can be done in advance and for future use. It will keep in the refrigerator for up to two weeks.
Cranberry sauce for duck
A bright dressing will sweeten a dish of baked duck breast, slightly remove the smell of this meat and neutralize its fat content. The prototype of the sauce is an English holiday dressing, combined with many types of baked meat.
All products can be placed in a saucepan at once:
- a cup of selected berries;
- grated zest of half an orange;
- a spoonful of chopped ginger root;
- four tablespoons of sugar.
The sauce can be salted to taste. Bring to a boil, simmer until the berries burst over low heat (3 minutes). Then add the juice of a whole orange to it. Boil for another 2 minutes and turn off.
Place the cooled dressing in the refrigerator. Serve with roast duck and other types of meat.
Cranberry sauce for fish
The fish sauce is made less sweet. Honey is added to it as a sweetener. The dressing is served with fried and baked salmon. Also goes well with chicken.
Heat 20 grams of butter in a frying pan and fry a finely chopped onion in it. Wash the orange thoroughly. Remove the zest from it with a grater and squeeze out the juice.
In a deep saucepan, mix one and a half glasses of cranberries, orange zest and juice, fried onions along with the remaining oil in the frying pan and a couple of tablespoons of honey.
Simmer the sauce over low heat. After 15 minutes, remove from the stove. Let's add salt and pepper. Let's rub through a sieve. The result will be a homogeneous, beautiful, bright dressing with a sourish-sweet taste. As it cools, it will thicken and can be served with prepared dishes.
Cranberry sauce for turkey
The turkey is served with an unusually aromatic sauce seasoned with all kinds of spices. Be sure to take the time to prepare it. It will make you look at your favorite dish in a new way.
Don't let the abundance of ingredients fool you. The sauce recipe is very simple. Immediately add all the ingredients into a saucepan: a glass of cranberries, the zest of one orange, three tablespoons of sugar. Add seasonings: a third of a teaspoon each of ground black pepper, rosemary, ginger and nutmeg. A little less allspice and cloves.
Add salt to taste. Season the sauce with red wine (semi-sweet, about a third of a glass). Add 100 ml of water and the juice of a whole orange.
Bring the mixture to a boil over high heat. Continue simmering over medium heat for 10-15 minutes. Beat the finished sauce with an immersion blender and, if desired, pass through a sieve. The sweet and sour spicy dressing can be stored in the refrigerator for up to 2 weeks.
Spicy Cranberry Sauce
We offer an unusual version of spicy berry sauce, which in consistency is more like jelly or marmalade. It contains large pieces of fruit and particles of berries, which look very attractive in sugar filling.
We will need not an ordinary orange, but a blood orange. It is cut together with the peel into small cubes. To make the dressing really spicy, take a large red chili pod, remove the seeds and cut it into thin slices.
Boil thick syrup in a saucepan. Dilute 300 grams of sugar with a glass of filtered water. Heat on the stove until the sugar turns into caramel. Add orange, chili and half a glass of cranberries to the syrup. Add the juice of half a lemon to the saucepan. Let's simmer the sauce over low heat for 20 minutes.
Store the cooled mass in the refrigerator. Before serving, place a spoonful of sauce on a plate next to a piece of meat.
Sweet and sour cranberry sauce
Sweet and sour cranberry sauce goes well with any type of meat, regardless of how it is prepared.
Place a finely chopped onion and a glass of fresh cranberries in a non-stick dish. Pour in 200 ml of water and simmer over low heat until the berries burst. Grind with an immersion blender.
Put it on fire again. Add three tablespoons of sugar, salt to taste, a quarter teaspoon of garlic powder, and the same amount of ground cinnamon. Boil the mixture over medium heat until it boils by half.
A minute before cooking, add a tablespoon of natural vinegar. Stir well. Let it simmer a little more and remove from the stove. Let the sauce cool. It can be rolled up in sterilized jars for the winter.
Cranberry sauce with orange
Orange is widely used in making berry sauces. Cranberry and citrus juice complement each other. Most often, orange is used together with zest. Sometimes it is cut into pieces and added to the sauce, and sometimes only the juice is taken from it.
Grind a glass of cranberries using a blender. Place the berry puree in a saucepan and add half a glass of water to it. Boil the puree with four tablespoons of sugar and two tablespoons of cognac. Add a cinnamon stick to the same mixture and continue cooking until thickened for 3-5 minutes.
Remove the sauce from the heat. Squeeze fresh orange juice into it and stir. Let's wait until the mixture cools down and put it in the refrigerator. We will serve it with fried or baked pork chops, chicken nuggets or sweet pancakes.
Meat with cranberry sauce is a restaurant-quality dish that can be made at home.
This is a universal dressing; it can be prepared for future use, served with meat, game and fish, pancakes or ice cream.
Cranberry sauce is incredibly delicious, and one of its advantages is that it is incredibly easy to prepare.
Cooking method
Heat a small amount of vegetable oil in a frying pan. Peel the onion, chop it and put it in a frying pan and fry it.
Peel and seed the apples, cut into cubes and add to the onion. Grate the ginger and place in the pan. Chop the garlic and add to the rest of the ingredients. Pour in the wine. Bring to a boil, add honey. Pour in soy sauce. Add cranberries and simmer everything for about 10 minutes.
Place everything in a blender and blend, then return it to the pan and heat through. Cranberry sauce for poultry is ready!
Once the cranberry sauce has cooled, serve with duck, turkey or roast goose.
Cranberry sauce for duck
Berry sauce with a slight sourness will make any dish much more interesting. It can be prepared from both fresh and frozen berries. Additionally, you can leave a few whole berries before blending the sauce. They are suitable for decoration and add piquancy.
Duck with cranberry sauce is the perfect dish for a holiday table. Your guests will be impressed!
