Cranberry Sauce – Grand Marnier Sous Vide

Adapted from the Anova site

Serves 8


  • 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


  1. Combine ingredients in a sous vide bag.
  2. Sous Vide at 175°F (79°C) for 2 hours.
  3. Chill in an ice bath.
  4. Freeze or store in an air-tight container in the refrigerator for up to two weeks.
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