Adapted from the Anova site
- 1 teaspoon ground cinnamon
- 1 teaspoon allspice berries (ground)
- 1/4 teaspoon ground cloves
- 12 ounces fresh cranberries
- 1 cup granulated sugar
- 1/4 cup Grand Marnier orange liqueur
- Zest and juice of 1 orange
- Combine ingredients in a sous vide bag.
- Sous Vide at 175°F (79°C) for 2 hours.
- Chill in an ice bath.
- Freeze or store in an air-tight container in the refrigerator for up to two weeks.