Most dishes we know are usually served with some kind of dressing, be it meat, poultry or desserts. The most original and popular sauces are those made from cranberries, because its sweet and sour taste goes well with many products, highlighting, complementing and enriching them. By playing with a combination of other ingredients, you can create completely new, magical gravies. Cranberry sauce, despite the fact that it is only an addition to the dish, adds bright accents, making the food even more tasty and attractive. But if you don’t like experiments too much, we offer you proven recipes that you can safely use in your kitchen.

• When choosing berries for the sauce, pay attention to the ripest blood-red berries. With them the sauce will be tastier and more aromatic, but with unripe ones the dressing will be slightly bitter;
• To prepare cranberry sauce, you must use dishes coated with enamel or a non-stick layer. Aluminum and metal utensils react with berry acid, and this can adversely affect health.

Cranberry sauce for meat

In our country, it is extremely rare to complement meat dishes with sweet and sour sauces, simply because most of us have never tried or are afraid to combine such products. Many people have only tried the aromatic meat with unusual dressing in a restaurant. However, in North America, cranberry sauce has long gained wild popularity, where you can always buy ready-made dressing. But we prefer to cook for our family only from fresh natural products, don’t we?

We will need:

• Ripe cranberries – 500 grams;
• Onions – 150 grams;
• Apple cider vinegar 6% - 150 grams;
• Sugar (sand) – 300 grams;
• Cinnamon - a pinch;
• Allspice (powder) – a pinch;
• Salt – 2 pinches;
• Garlic powder (dried garlic) – a pinch;
• Celery seeds - a pinch;
• Boiled water - 1 glass.

Preparation:

1. We sort out the cranberries. We remove leaves, twigs and other forest debris. Then wash thoroughly;
2. Peel the onions, wash them, cut them into smaller pieces;
3. Pour cranberries into a large pan with a non-stick bottom, add onions, and boiled water. Bring it all to a boil, then reduce the heat to low heat, where we simmer the mixture for about 10 minutes;
4. Let the mixture cool slightly so as not to burn yourself, then grind everything with an immersion blender into a homogeneous paste;
5. Return to the heat, add sugar, cinnamon, a pinch of salt and pepper, and celery seeds. And also garlic powder. Mix the future sauce well, and then simmer it over low heat until the thickness of store-bought ketchup;
6. Finally, add vinegar and continue to simmer until reduced again;
7. Cool the sauce, then pour into bowls or prepared jars. This option is ideal for all meats, regardless of the cooking method - fried, boiled, stewed or baked. Can be served with pork, beef or tender veal.

Tip: To preserve as many vitamins as possible in the berries, you can speed up the cooking process. To do this, we simply reduce the simmering time of the sauce, and add the required thickness with a small amount of starch diluted in cold water or juice. However, the taste will be slightly different. The benefits of vitamins or unsurpassed taste - decide for yourself.

Cranberry sauce for poultry

As you know, poultry meat is very valuable in nutrition; it is less fatty than pork, has a delicate taste, and cooks quickly. However, there is a significant disadvantage in all its varieties: when baked in the oven, most of the fillet (and the breast in particular) becomes dry. Cranberry sauce served with turkey, chicken or duck successfully solves this problem, adding and highlighting the taste and aroma of the baked bird.

We will need:

• Cranberries – 150 grams;
• Sugar – 2 tbsp;
• Boiled water – 3 tbsp;
• Ground cinnamon – 1 pinch;
• Ground nutmeg – 1 pinch;
• Dried cloves – 7 pcs.;
• Lemon – 1 pc.;
• Orange – 1 pc.

Preparation:

1. To prevent the sauce from burning and acquiring an unpleasant aftertaste and bitterness in the process, it is best to use a deep pan with a non-stick bottom;
2. We sort the cranberries from leaves, blades of grass and other debris. Then we rinse it thoroughly and let the water drain;
3. Pour sugar into a saucepan, add water, and then cranberries;
4. Boil everything over medium heat for 10 minutes, until the berries begin to burst loudly;
5. Wash the lemon and orange thoroughly with water and a brush, then remove the zest from them with a special or regular grater;
6. Squeeze the juice from the citrus fruits into two separate bowls. And then add half an orange and 2 tsp from there to the cranberries. lemon juice;
7. Then add to the mixture all the previously grated zest, cloves with cinnamon, and nutmeg;
8. Boil everything until the tomato ketchup becomes thick, this will take about 7 minutes. Next, let the dressing cool, then pour it into sauce boats. If you want a homogeneous structure, you can puree the cranberry sauce in a blender.

Tip: To bring the taste of cranberry sauce as close as possible to the original one used in North America, you can add a small pinch of Jamaican allspice to it, which will add a little color and unusual aroma.

Dessert cranberry sauce

This type of dressing is slightly different from the previous ones in that it does not contain hot spices, since it is intended for decorating, decorating and serving various casseroles, cakes, donuts and other incredibly tasty desserts. How and when, to which of your dishes to add a little magic, you decide for yourself. We only suggest you prepare cranberry sauce for sweet dishes according to our recipe.

We will need:

• Cranberries - 150 grams;
• Sugar – 1 glass;
• Sweet tangerines – 2 fruits;
• Cinnamon - a pinch;
• Starch – 1 tsp;
• Boiled water – 1/5 cup.

Preparation:

1. We carefully sort the cranberries to remove excess leaves, twigs and other debris. Wash the berries thoroughly and let them drain;
2. Peel the tangerines, then cut them smaller;
3. Pour water into a deep pan with a non-stick bottom, add sugar and let it boil, then add berries with chopped tangerines, reduce the heat and simmer everything. Stir for about 7 minutes. Then add cinnamon and mix;
4. Dissolve the starch in a tablespoon of ice water, then pour it into the mixture in a thin stream, stirring quickly with a spoon all the time. The cranberry sauce will thicken quickly. Immediately turn it off, let it cool, and then pour it into gravy boats. Ready!

Tip: If necessary, the number of components of any of the presented recipes can be increased, observing the proportions, in order to prepare the sauce in advance, rolling it into small portioned jars. In this case, you will always have a fragrant and juicy gravy on hand for meat dishes, poultry or desserts.

“Original” with honey, ginger and lemon

This cranberry sauce recipe is versatile. It can be served with any type of meat, poultry, as well as complement any desserts and baked goods, and consumed with tea instead of jam. In addition, this dish is an excellent cure for colds and has an immune-supporting, warming property, because all the ingredients included in its composition are classified as medicinal. Stock up on this wonderful sauce for the winter, and in addition to incredibly tasty dishes, with its help you will also gain, as a bonus, good health.

We will need:

• Ripe cranberries – 150 grams;
• Boiled water: - 70 ml.;
• Honey – 3 tbsp;
• Fresh ginger root – 2-3 cm of shoot;
• Young fresh cinnamon - one pinch;
• Sugar – 100 grams;
• Ripe lemon – 1 pc.

Preparation:

1. We sort the cranberries, remove all the leaves and twigs. Rinse thoroughly with water. Let it drain;
2. Pour the berries into a deep saucepan, add granulated sugar and boiled water, mix everything;
3. We put it on the fire at maximum intensity and wait for the mixture to boil, then turn it down and let it simmer until all the cranberries burst;
4. We wash the ginger. Remove the skin, then grate three smaller ones;
5. Wash the lemon thoroughly, wipe off the zest, and squeeze the juice into a cup;
6. While we were preparing the remaining ingredients, the volume of the sauce was reduced by about 2 times, it was time to add grated ginger, lemon juice and zest. Don't forget to add cinnamon. Boil everything for about 7 minutes;
7. Let the mixture cool slightly, then add liquid honey and knead. We make sure to do this only after the sauce has cooled, since at high temperatures the properties of honey are dissipated and lost;
8. We roll everything into jars or store it in closed saucepans in the refrigerator. We use it as a dessert, as an addition to meat dishes, or as a separate delicacy. Bon appetit and be healthy!

Cranberry sauce is a sweet and sour dressing primarily for meat and pastry dishes, made from fresh cranberries. For example, in North America, cranberry sauce is often served with turkey, and in the UK - with many types of poultry (including chicken).

Sweet and sour cranberry sauce gives meat or poultry dishes a very special festive and bright taste. In addition, in some countries, the dressing is traditionally served with cheese dishes and various concoctions. Cranberries are especially valued in northern latitudes, where they abound in large quantities. Here people know about its healing power and use it not only for culinary, but also for medicinal purposes.

Cranberry sauce is unique in its own way, it is not difficult to prepare, and also very quickly, five to fifteen minutes is enough (depending on availability and cooking time). The thickness of cranberry sauce is achieved by boiling or adding flour and starch. Using sugar, lemon juice, salt, pepper and other auxiliary ingredients, you can get exactly the shade you love.

Cranberry sauce - food preparation

To prepare cranberry sauce, as a rule, fresh whole fruits are used. If these are not available, berries frozen in the freezer will do just fine. So, to make a tasty sauce, you need to sort out the cranberries, rinse them in running water, dry them by throwing them in a colander, and then chop them with a blender. Sometimes an “old” method is used to obtain a puree-like mass - an ordinary sieve.

Cranberry sauce - the best recipes

Recipe 1: Cranberry Sauce for Turkey

We present an easy American recipe for making cranberry sauce, which is traditionally served with turkey on Thanksgiving Day. However, it can be served with any other type of poultry, meat, fish and, of course, tea with pancakes or Russian fluffy pancakes.

Ingredients:

- three glasses of cranberries
- zest of one orange
- a glass (or a little less) of sugar
- half a glass of orange juice (preferably natural)
- half a glass of red wine

Cooking method:

Everything is quite prosaic: put the ingredients in a deep enamel container, bring the mass to a boil, reduce the heat to minimal bubbling and simmer until the cranberries burst. When the berries release juice and the sauce thickens, turn off the stove. Cool the mixture slightly and grind using a blender. Prepared cranberry sauce can be stored in the refrigerator for a long time.

Recipe 2: Cranberry sauce for meat

The unusual combination of meat and cranberry sauce has been known for a very long time. This combination is mainly used by North American countries (Canada, USA), while other countries rarely prepare cranberry dressing. The sauce for this recipe is universal, that is, it is suitable for any type of meat, it is made very simply and quickly, but it turns any dish into a festive treat.

Ingredients:

— 500 gr. cranberries
— 150 gr. onions
- 300 gr. granulated sugar
— 150 gr. apple cider vinegar
- a pinch of cinnamon
- a pinch of salt
- a pinch of allspice
- a pinch of garlic powder
- a pinch of celery seeds
- glass of water

Cooking method:

Pour cranberries and chopped onions into a glass of water and bring to a boil. Cover the pan tightly with a lid and simmer the berries for about ten minutes over low heat. Next, we pass the mass through a blender and put it back into the pan, adding all the spices and vinegar. Bring to a boil and simmer the sauce until it becomes a homogeneous ketchup. Cool the finished cranberry sauce and serve with any meat - fried, stewed, baked or boiled.

Examples of dishes with cranberry sauce

Recipe 1: Cheese Meatballs with Cranberry Sauce

As mentioned above, the combination of cheese and cranberries is very popular in some countries. It is advisable to purchase cheese for our “balls” that is soft and creamy. To add some “sparkle” to the dish, you can add a little garlic and herbs.

Ingredients:

— 500 gr. soft cream cheese
- two chicken eggs
- garlic, herbs to taste
- vegetable oil
- breadcrumbs
- one glass of cranberries
- half a glass of grape juice
- sugar to taste
- a pinch of sesame

Cooking method:

1. Grate the cheese (if it is too soft, mash it with a fork) and mix with the eggs. Add garlic, sesame seeds and herbs to taste. Roll the mixture into small balls and roll them in breadcrumbs.

2. Take a deep saucepan and pour in vegetable oil. We heat it up and begin to lower the balls into the pan one by one, frying them in a large amount of oil. It is convenient to lower the balls with a slotted spoon.

3. Make the sauce: to do this, mix cranberries, sugar, grape juice and simmer the mixture over low heat until thickened, stirring constantly, then pass through a blender. Place the slightly cooled balls on a plate, pour the resulting cranberry sauce and serve.

Recipe 2: Turkey with Cranberry Sauce

Cranberries go perfectly with turkey - this is an indisputably proven fact! As a side dish for this turkey, you can safely serve stewed vegetables, mashed potatoes or boiled rice. By the way, try cooking chicken with this sauce, and it will definitely be a success! You can experiment with tender pork and even sea fish. But first, turkey.

Ingredients:

— 500 gr. turkey fillet
- vegetable oil
- salt, pepper to taste (or turkey spices)
- 200 gr. cranberries
- 1-2 table. spoons of honey
- one orange
- a drop of good port (or red wine)

Cooking method:

1. Remove the zest from the orange and grate it. Squeeze out 50 ml of juice (we won’t need more).

2. Cut the turkey fillet into medium, even cubes. Fry them in vegetable oil for about twenty minutes. At the end, add spices, optionally garlic, herbs and a drop of port for taste.

3. Prepare cranberry sauce. To do this, mix cranberries, honey, orange zest and juice and simmer the ingredients for 15 minutes over low heat. Next, grind in a blender. The sauce is ready.

4. Pour cranberry sauce over our turkey and simmer the dish for another five minutes under the lid. If desired, it can be simmered in a very hot oven for the same time. Then we take it out and feast on it. Bon appetit!

— To prepare cranberry sauce, culinary experts advise us to select dark red ripe berries. If you use unripe or unripe cranberries, the finished sauce will be slightly bitter;

— It is necessary to boil cranberry sauce in an enamel container so that the acidic component of the berry (acid) cannot “contact” the metal and produce a harmful substance. It is also prohibited to use aluminum cookware!

Almost any meat goes very harmoniously with sauces made from berries and fruits. The dish gets a spicy sweet and sour taste. You can make this sauce from different berries, but cranberries are the easiest to find here.

By following the recommendations in the recipe, you can get a tasty and healthy gravy that will diversify the taste of your usual meat dishes. The berries can be taken either fresh or frozen, so preparing cranberry sauce for meat is possible at any time of the year.

Traditional cranberry sauce

Consider the classic recipe. A simple and very quick sauce that does not require the purchase of large quantities of ingredients. Cranberries are a very healthy berry, and the finished sauce from them does not contain many calories.

In combination with dietary meat (for example, poultry), you can prepare a light, but at the same time unusual and tasty dish.

Cranberries must be washed and selected only good berries, not rotten, without dark spots. Be sure to throw away all garbage: leaves, branches. Spoiled berries can seriously spoil the taste of the finished sauce, and their consumption can have unpleasant health consequences.

The pre-peeled onion is cut not too finely, but not too coarsely. Cranberries are ground in a blender or mashed using any suitable tool - a spoon or a potato masher.

Chopped onions and puree are mixed in a separate bowl, water (or wine, preferably red or rose) is added and placed on a stove set to low heat. You need to wait for it to boil, which will happen quite quickly, so you should not leave the dish unattended.

After the boiling process begins, turn the temperature very low and leave the sauce on the stove for another 10 minutes. Then set the dishes aside, allow the mass to cool a little, grind everything again or grind it so that the paste becomes homogeneous.

Now you can add sugar, cinnamon, other spices, add vinegar, and mix everything again.

The mixture is put back on low heat, boiled and cooked for a short amount of time until the desired consistency and taste is achieved (this depends on personal preference, you can taste a small amount on the tip of a spoon during the cooking process to understand when the sauce is ready).

English sauce for meat and poultry

Cranberry sauce for meat and poultry is very popular in England. This climate-resistant berry is included in many traditional English recipes. This recipe does not contain vinegar, which not all housewives like.

Products:

• 250 g cranberries (frozen or fresh);
• 2 g salt (preferably not coarse, but you can chop sea salt);
• 3 g each of cinnamon and musk. nut;
• 1 tbsp. l. sugar (brown is recommended);
• 2 tbsp. drinking or filtered water.

Cooking time: 30 min.

Calorie content per 100 g: 32 kcal.

How to prepare cranberry sauce for meat and poultry in English? Let's look at it in detail. Good, unspoiled cranberries need to be filled with water and the dishes placed on the stove set to low heat.

It is necessary to simmer the berries in water until they are softened. Then you need to add all the remaining products from the list and mix well. Before use, the sauce must cool, but not be cold.

Sauce with cranberries and lingonberries

If you can get lingonberries, you can prepare another very interesting sauce. Lingonberries also contain a lot of useful elements, but they are not as sour as cranberries, and slightly soften the sour taste of the meat additive.

This recipe is traditional for Finland and Sweden, but you can dilute the berries with citrus fruits - lemon and orange. The result will be an even brighter, more refined sauce that will make even the simplest meat dish festive.

Products:

• 130 g cranberries and 70 g lingonberries (berries can be frozen or fresh);
• 2 g salt (it’s worth trying to prepare this recipe with chopped sea salt);
• ½ small lemon;
• 1 medium orange;
• 0.5 tbsp. sugar (preferably brown);
• 3 tbsp. l. wine (it is recommended to use dry red).

Time spent preparing the sauce: 30 minutes.

Calorie content per 100 g of finished sauce: 86 kcal.

How to prepare cranberry sauce with lingonberries for meat? Pour sugar into a dry saucepan and, turning on the stove over low heat, melt it until it turns golden brown.

Washed and selected berries are poured into melted sugar. Pour in the juice squeezed from the prepared citrus fruits (the zest is first removed from the orange and crushed). Zest and wine are also added to berries and juice with sugar.

Stir and wait until the resulting mixture boils. Then you need to lower the temperature and stir the sauce on the stove for another 15 minutes until it becomes thick enough. After this, the sauce is allowed to cool.

You can even put it in the refrigerator for an hour or two. But it should be at room temperature before serving.

Roasted duck with spicy berry sauce

One of the possible recipes for meat with cranberry sauce is duck baked in the oven. This dish can be served for any celebration and holiday. The sauce in this recipe is quite spicy. For those who do not like spicy food, you can exclude one type of pepper and garlic.

Products:

• 1 whole duck;
• 3 g each of ground black and red peppers (you can use a ready-made mixture of several peppers);
• 1 clove of garlic;
• herbs (Italian or Provencal mixture - approximately two pinches);
• 1 piece each orange and onion;
• 400 g fresh or frozen cranberries;
• 5 tbsp. l. liquid honey;
• cinnamon and musk nut on the tip of the knife;
• 2 tbsp. l. olive oil;
• 3 g salt (you can take more or less according to your preferences).

Time: 1.5 hours

Calorie content per 100 g: 299 kcal.

Before cooking, the duck must be washed thoroughly, excess entrails and fat removed, then dried with napkins. Rub the entire surface of the bird with the following mixture: grated garlic with two types of peppers, herbs, and salt.

The duck legs are tied together and placed breast side up on a baking sheet or wire rack. Then place it in an oven preheated to 200°C. When using a wire rack, place a baking tray underneath to catch any fat that drips down.

After 40 minutes, take the bird out, turn it over, pour its own juices over it, and return it to the oven. Then cook it in the oven for about 20 minutes, periodically checking the readiness with a wooden stick (you can use a toothpick).

For the sauce, finely chop the onion, simmer it in olive oil for about 5 minutes, add washed cranberries, honey, orange zest and juice, and the remaining spices to the pan.

When the mixture almost reaches a boil, set the temperature to minimum, cover the sauce with a lid and leave for 20 minutes, stirring the mixture every 3-5 minutes. Then remove the pan from the stove and allow the sauce to cool before serving.

The sauce for the duck can be served in a gravy boat, but the bird itself should also be poured on a platter to give it a more festive look.

Meatballs with cranberries

This dish is very popular in Finland and Sweden, as all visitors to the branded cafe of IKEA stores know. You can cook it yourself at home and serve it with your favorite side dish - rice, potatoes, pasta.

Products:

• 0.5 kg of beef and 0.5 kg of pork (mixed minced meat from two types of meat);
• 1 large onion;
• 2 eggs;
• 1 tbsp. mixtures of herbs (you can take hops-suneli) and peppers;
• 1 bunch each of dill, parsley, cilantro;
• 500 g fresh or frozen cranberries;
• 5 tbsp. l. wheat flour;
• 1/2 liter of low-fat cream or milk;
• 2 tsp. salt;
• 1 tsp. starch;
• 100 g of any sugar (brown or white) and plums. oils

Time: 1.5 – 2 hours.

Calorie content per 100 g: 369 kcal.

Finely chopped onion, salt and herbs and pepper are added to the minced meat, mixed, eggs are added and mixed again. Place rolled meatballs on a baking sheet, pre-greased with oil.

At 180 degrees, meatballs are cooked for about 20-30 minutes (depending on size). Melt the butter in a saucepan over low heat, add sifted flour (necessarily immediately before cooking) and mix.

Then pour in cream or milk and stir. Pour the resulting sauce over the meatballs and return them to the oven for 10 minutes.

For cranberry sauce, take selected washed berries and place them on low heat in 1 liter of water with sugar. After the berries have boiled for 5 minutes, add starch and stir (it is better to stir the sauce constantly, otherwise it may burn).

When the sauce is thick enough, set it aside and wait until it cools before serving with the meatballs. The finished dish is sprinkled with finely chopped herbs.

The ingredients in any sauce recipe can be replaced according to preference. For example, you can use honey instead of sugar. If necessary, increase the thickness of the gravy using starch.

It is quite difficult to spoil cranberry sauce; the main thing is to constantly stir it during the cooking process so that it does not burn, and monitor the amount of spices, adding them according to your taste.

One of the most important things in cooking any dish is the right gravy. The easiest way, of course, is to go to the store and buy banal ketchup or mayonnaise, but this will not make any impression on your guests. It is cranberry sauce that can amaze your guests.

One of the most important things in cooking any dish is the right gravy. The easiest way, of course, is to go to the store and buy banal ketchup or mayonnaise, but this will not make any impression on your guests. It is cranberry sauce that can amaze your guests. Cranberry sauce for meat has become most popular in the UK and the USA. Not a single Thanksgiving goes by without turkey on the holiday table, and what kind of dressing is served with it? Of course, cranberry sauce goes well with all types of fried poultry, and very tasty combinations are obtained with pork, lamb, and even vegetarians appreciate the sauce by adding it to pasta, baked goods and vegetables.

The recipe for cranberry sauce is very simple and will take you only 15 minutes to prepare, so it is perfect for “quick” dishes. Use dishes coated with enamel, otherwise the acid contained in cranberries may contribute to the production of harmful substances by the metal. The best option for making the dressing is to use fresh cranberries, but if they are unavailable, frozen ones will work. The main thing is when choosing berries, pay attention to their color - ripe cranberries have a dark red, almost burgundy hue. Unripe ones will give off bitterness and the gravy will not be as tasty. To enhance the taste and give it additional shades, you can add spices such as ginger, pepper, lemon juice and other spices to your taste to the finished cranberry sauce. The prepared gravy will keep in the refrigerator for up to 2 weeks, in case you make too much.

— 150 gr. Fresh berries
- 2 tbsp. spoons of sugar
— Lemon
- Orange
— A little young cinnamon
– 3 buds of cloves
- Nutmeg

Place the berries in a saucepan and add sugar to it. Fill with water so that the berries are submerged. Place the pan over medium heat and continue cooking until the berries burst. At this time, wash the lemon and orange thoroughly. We need freshly squeezed juice of half an orange, to which we need to add a small amount of lemon juice. When our berries begin to burst, we can add zest and spices according to the recipe. After this, cook the dressing for another 5-6 minutes and add our juice to it and continue cooking for about 5 more minutes. To thicken the cranberry sauce, add a little starch to the orange juice and only then pour it into the pan. By adding starch, the cooking time of our dressing is reduced; it only needs to be brought to a boil and thereby we retain more nutrients and vitamins. When the sauce is ready, remove it from the heat and let cool. You can serve after it has cooled completely.

Recipe #2: All-Purpose Cranberry Sauce

This recipe is perfect for lamb, pork and poultry.
To prepare you will need:
— 500 gr. Fresh cranberries
- 2 onions
— 150 gr. Apple cider vinegar
- 300 gr. Sahara
- Salt and pepper to taste
— Cinnamon

Finely chop the onion and mix it with cranberries. Bring to a boil in a small amount of water, cover tightly and simmer the gravy for 10 minutes. Then pour the mixture into a blender, add spices (salt, pepper, cinnamon), sugar and pour apple cider vinegar over everything. Grind the resulting mass in a blender and put back on the fire. Continue simmering until a homogeneous consistency is obtained. The cranberry sauce is ready to serve once it has cooled completely.

Recipe No. 3: English sauce recipe

To prepare you will need:
— 150 gr. Cranberries
— Honey
- Ginger root
— Lemon
— Cinnamon

This recipe is best suited to poultry and desserts.

Place the cranberries on the fire and fill them with water. Add finely chopped ginger root and bring to a boil. Once the amount of liquid has approximately doubled, squeeze in the lemon juice and add some grated lemon peel, add cinnamon and continue cooking for about six minutes. Afterwards, remove from heat and stir in honey, taste, if the resulting cranberry sauce has a deep taste with a barely noticeable bitterness, then you did everything right. If you are not satisfied with the result, then add a little more citric acid or honey to give the desired taste and aroma. Let it cook for another 2-3 minutes and remove from heat. Serve the sauce cold.

Do you want to turn an ordinary dinner into a real festive feast, and a traditional steak into a gourmet dish? Make homemade cranberry sauce for dinner. This sauce has a pronounced sweet and sour taste, which also goes well with the taste of meat. Usually it is served with pork, beef, and a little less often with duck.

In addition to its taste, the sauce has high nutritional value, because its healing properties are legendary. So why not include cranberry sauce in your diet, considering that it can be prepared in just 15-20 minutes.

Cranberry sauce for meat

step by step photo recipe

Ingredients:

• 200 g cranberries,
• 1 onion,
• 1.5 tbsp. l. Sahara,
• 3 tbsp. l. vinegar,
• 1 pinch of salt,
• 3 pinches of ground cinnamon,
• ground black and allspice,
• 100 ml water (or wine).

Cooking process:

Ripe cranberries need to be washed and carefully sorted, because they often contain small twigs, tails, blades of grass, as well as low-quality berries - dry, rotten, spoiled, crushed. Such berries can ruin the taste of the sauce.

Peel the onion and finely chop. There is no need to chop it particularly, because in the future the onions stewed with cranberries will undergo additional grinding.

Crush the washed cranberries with a potato masher or place them in a blender bowl and grind them into a bright puree.

Combine chopped onions and cranberry puree, determine the ratio of these ingredients immediately after the fact, perhaps you need to put a little less onion. It should be 3 times less than cranberries.

Add boiled water, mix cranberries with onions and place on the stove. Keep in mind that the sauce will boil quickly, so don’t go too far.

As soon as the cranberry puree with onions begins to boil, turn the heat to low and simmer for 10 minutes.

Turn off the heat and let the berry mixture cool slightly. Then use a blender to give it the consistency of ketchup, that is, so that there are no onion pieces.

Add sugar, cinnamon, a pinch of salt, spices, vinegar. Mix everything well and put it back on the fire.

When the mass boils, reduce the heat and simmer until it reaches the appropriate consistency, you determine this yourself. If the sauce is too thin, you can add a little flour or starch.

The taste of this dish can be complemented by adding a little table wine instead of vinegar during cooking. Sugar can be replaced with honey.

Cool the finished cranberry sauce and pour into a gravy boat.

Serve beef or other meat with cranberry sauce, it will be very tasty! Bon appetit!