Making cranberry sauce for meat. Cranberry sauce for meat: all the subtleties of preparation

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.

Wash and dry citrus fruits (orange and lemon). Using a grater, remove the zest and squeeze out the juice, from an orange - 3 tbsp, from a lemon - 2 tsp.

Add zest, nutmeg, cloves, cinnamon to the cranberries and cook for another 5 minutes. You can add the obligatory spice that is included in American cranberry sauce - a pinch of Jamaican allspice.

Pour in the citrus juice and continue to simmer the sauce for another 5 minutes. After this, cool it and pour it into a storage container.

If you want to thicken the sauce, then dilute a little starch in orange juice and pour into the cold dressing. You can also add starch directly to the sauce itself at the very end of cooking.

The finished sauce is optionally crushed with a blender or rubbed through a sieve. But you can also leave pieces of whole berries in the sauce.

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.

Steps to prepare cranberry sauce:

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

Preparation:

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.

Cooking Turkey in Cranberry Sauce:

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, lower 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.

Preparing the duck sauce:

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.

Video recipes for preparing cranberry sauce for meat:

Sort the cranberries and wash if necessary. You can use both fresh and frozen berries in preparation. If you make sauce from frozen cranberries, you do not need to defrost them before cooking. You may need more sugar for this recipe. For example, cranberries picked after frost will be sweeter and then you will need less sugar.

Pour berries into a saucepan, add granulated sugar and cinnamon. Pour in water and wine. Put on fire. Bring the berry mixture to a boil while constantly stirring. The berries will begin to burst and release juice. I prefer not to overcook the berries so that the finished cranberry sauce has whole, bright berries. Although some people prefer the opposite, uniformity and crush the berries with a wooden masher or a wooden spoon.

Dilute the starch in a glass with a small amount of cold water. Stir well until completely dissolved. You can also use corn starch instead of potato starch.

Add starch diluted with water into almost ready hot cranberry sauce and heat over heat. The mixture will immediately thicken before your eyes. If it turns out too thick, you can dilute it with water or juice if desired. For example, orange juice goes well with cranberries. But I don’t dilute with anything other than starch.

This is how quick and easy it is to make cranberry sauce. And there are a lot of uses for such a sauce: it will be good for meat, and especially for game. Men will appreciate it. It will also be good with cheeses. And just with a cup of hot aromatic tea on cloudy autumn and frosty winter days, this sauce will warm you up and fill you not only with vitamins, but also with warmth and lively energy.

The sweet and sour gravy for meat has been satisfying the tastes of gourmets around the world for several centuries. Try making cranberry sauce with natural honey, after which almost any familiar dish will become not just tasty, but festive and even solemn. You can prepare both the classic version of the sauce and “improved” versions with various seasonings and additives.

Tomato sauce, mayonnaise and other dressings can, of course, be purchased at the supermarket. But if the housewife wants to amaze her loved ones or guests with the unusual taste of familiar meat dishes, she should experiment and prepare honey-cranberry sauce herself.

The sauce is prepared from fresh or frozen cranberries and honey, so it has a sweet and sour taste and a pleasing burgundy hue. This sauce is served with meat, fish, vegetable and even confectionery dishes.

Cranberry dressing is especially popular in England and the USA. Americans prepare it for a traditional family celebration - Thanksgiving - and serve it with roasted turkey. But the sauce can also decorate other types of meat: chicken, lamb, pork. It is also used to prepare cutlets, schnitzels, meatballs and much more. Vegetarians also loved the sauce, adding it to pasta and vegetable dishes.

In addition to its excellent taste characteristics, the sauce has an impressive number of useful qualities. This is due to the main ingredients: honey is a vitamin-mineral complex, cranberries are known as a strong antioxidant and a real storehouse of vitamins.

These qualities allow the ingredients to be used to treat and prevent many diseases. In this case, we are more interested in the use of cranberries and honey in cooking. They are used in salads, baked goods, sorbets, ice cream and, of course, sauces. Recipes for savory sweet and sour dressings are presented below.

Read also: Sauerkraut with cranberries and honey: beneficial properties and recipe

English sauce recipe

Cranberry sauce with honey can be prepared according to a traditional English recipe. To prepare it you need to stock up on the following ingredients:

cranberries – 400 grams (freshly picked or defrosted);
orange juice – half a glass;
lemon juice - half a glass;
honey - a glass (it is recommended to take not too aromatic varieties so as not to interrupt the taste of the main dish).

Place the berries in a bowl and pour boiling water over them. When the composition has cooled slightly, it is crushed to a puree using a blender or meat grinder. Then lemon juice, obtained by rubbing the fruit through a sieve, is poured into the cranberry puree.

Orange juice, obtained from fresh citrus fruits, is combined with honey. This liquid is added to the cranberry-lemon mixture and mixed thoroughly to obtain a homogeneous dressing. If the sauce will “decorate” the baked goods, then leave it as is. Pepper and salt are added to give a more refined taste.

Recipe for Cranberry Sauce with Honey and Garlic

Another variation of cranberry-honey sauce involves the use of garlic. Unlike the previous recipe, this one is intended only for meat or fish dishes.

To prepare the gravy you need:

350 grams of cranberries;
half a glass of honey;
2 garlic cloves;
1/3 cup lemon juice;
salt and ground black pepper.

Cranberries are ground to a puree. When using a frozen product, the berries are first defrosted. To get rid of the seeds, you need to strain the resulting cranberry juice through cheesecloth or a fine sieve. Melt honey in a steam bath and combine with lemon juice. Garlic cloves are thoroughly washed and crushed using a garlic press.

After preparing the main ingredients, mix the lemon-honey mixture, cranberry juice, and chopped garlic mass in one container. Then season the dressing with pepper and salt to taste. Aromatic and tangy, cranberry honey sauce can be used with any meat. The gravy is also served with cheese meatballs.

Read also: How to make sauerkraut with honey

The sauce made according to this recipe is best served chilled, in which case all the flavor nuances will be especially noticeable. The cook is advised to keep the gravy in the refrigerator for about 30 minutes before serving. Although some people prefer freshly prepared dressing at room temperature.

Recipe with onions

Honey-cranberry sauce with onions is another option for meat gravy, which will especially appeal to kebabs lovers. To prepare the product, you need to take:

500 grams of cranberries;
medium sized onion;
2 tablespoons olive oil;
3 tablespoons honey;
spices to taste (black pepper, cinnamon powder, etc.).

A pound of berries is thoroughly washed and placed in a saucepan. Onion chopped into small pieces is also poured in there. Then the mixture is poured with half a glass of water and placed on low heat for a quarter of an hour.

The soft mixture is kneaded and rubbed through a strainer. Pour olive oil into the resulting puree, add thick honey and add powdered seasonings to taste. Mix the mass well and put on the fire for half an hour. Store the finished sauce in the refrigerator for no longer than 10 days.

Cranberry-honey sauce with mustard

This gravy is very easy to prepare and has a very unusual and piquant taste. It goes well with salads and cold meats. To prepare the sauce, take:

80 grams of cranberries;
a tablespoon of honey;
30 ml of tomato or cucumber brine;
a tablespoon of olive oil;
half a teaspoon of mustard;
salt.

Place cranberries, honey, cucumber or tomato brine and oil in a deep container and beat thoroughly with a blender until a homogeneous puree is obtained. Then mustard is added to the preparation and the prepared gravy is salted.

Cranberry sauce with honey and mustard is prepared extremely quickly and simply, so experts advise making it immediately before serving with vegetable dishes or cold cuts. But this bright gravy is not suitable for hot beef or pork.

It is important to remember two basic rules. First, to make cranberry honey sauce you need to use dark red berries. If you take an unripe “northern beauty”, the resulting product will have a bitter taste.

Sweet and sour and slightly spicy cranberry sauce will help to fully reveal the taste of meat dishes. If you serve this seasoning on the table for your guests with fish, chicken or meat, you will certainly be a winner. Moreover, you probably know that cranberries are endowed with many beneficial properties, so this seasoning can be used for preventive and even medicinal purposes.

Cranberries are a rich source of many vitamins and minerals and are rightfully considered a strong antioxidant. These berries are widely used in cooking, they are added to salads, tarts, meats, sorbets and ice cream.

With a skillful combination of ingredients, the sauce will add piquancy to any meat dishes - turkey, duck, goose, pork. Find out a few simple recipes and secrets of experienced housewives on how to prepare this seasoning.

To ensure that you get a truly delicious seasoning for meat dishes, do not neglect the advice of professional chefs, because they also use their tricks in their everyday work. First of all, in order for you to get a sauce with an amazing taste and aroma, as well as a beautiful color, it is advisable to use fresh berries.

But if you are preparing the dressing out of season, you can also use frozen fruits; the taste of the seasoning will not change much.

If you don't have much culinary experience or talent for this art, learn how to make cranberry sauce at home.

Be sure to follow these steps:

Carefully sort the cranberries, leaving only high-quality fruits;
Rinse in cold water and dry at room temperature;
Place in a container along with other products needed to prepare the sauce and cook until the berries burst;
Place the boiled cranberries, which have already yielded juice, into a blender and grind well until smooth.

This is a classic recipe for cranberry sauce, but there are so many of them now that housewives often even doubt which one to choose. If you do not want the dressing to be bitter, choose only ripe fruits; it is unripe berries that give bitterness.

Use only an enameled container, not an aluminum or other metal container, because the cranberries will oxidize it.

Variety of recipes

Cranberry sauce for meat or fish comes in a wide variety of recipes, differing in the method of preparation and the ingredients used. It is quite simple to prepare, it takes no more than 15 minutes. However, if you like thick seasoning, then the cooking time should be increased. To make it have the taste and aroma you want, you can add different ingredients to it - lemon juice, ginger, pepper, cloves.

It is not necessary to prepare the dressing for meat every time; you can store it in the refrigerator for two weeks. To prevent it from losing its taste, place it in a glass container, tightly closing the lid.

American style cranberry sauce

This dressing goes best with turkey or other poultry - chicken or duck. Prepare it like this:

Take 150 grams of cranberries and 2 tbsp. l. sugar, place these components in an enamel pan with a thick bottom;
You need to cook until you notice that the berries have begun to burst;
Wash the orange and lemon well, rub them on top with a brush, peel and grate the zest;
Squeeze the juice out of half an orange. Mix it with a few drops of lemon juice;
Add lemon and orange zest, a pinch of cinnamon, 3 cloves, ground nutmeg to the cranberries in the pan and cook for 5 minutes;
Pour in the citrus juice and cook for another 5 minutes.

If you want the dressing to be thicker, increase the cooking time. You can also add a little starch to cold juice. If you add starch, the dressing will quickly thicken, but there is no need to cook it; after boiling, it is already ready.

In addition, this cooking method preserves the maximum amount of nutrients in it, so turkey with cranberry sauce will not only be amazingly tasty, but also very healthy.

English sauce

This dressing recipe works well with almost all poultry dishes. To prepare cranberry sauce for chicken, duck, turkey, place 150 g of cranberries in a saucepan, add a small amount of water and bring to a boil. Grate a small piece of ginger and add to the saucepan.

After some time, the liquid in the container should double, then add the juice and zest of half a lemon, a pinch of cinnamon, and boil for another 5 minutes. Remove the saucepan from the stove, cool slightly and add a spoonful of honey. The dressing prepared according to the English recipe should have a subtle bitter aftertaste.

Duck with cranberry sauce

If in your family many holidays are not complete without dishes prepared with duck, cranberry relish will come in handy. Although the American version of this dressing goes well with any type of poultry, it is still better to prepare the dressing according to this recipe for duck.

You will need the following products:

3 tbsp. fresh or frozen berries;
a glass of sugar;
3 oranges;
half a lemon;
0.5 tsp. nutmeg.

Cooking method:

Prepare the berries - sort and rinse;
Squeeze lemon and orange juice into separate containers;
Place fruit, sugar and orange juice in a deep saucepan;
Keep on low heat until the berries begin to burst;
Add lemon juice, cook for another 10 minutes, stirring constantly;
Turn off the heat, add the nutmeg, cover and let the cranberry sauce for the duck sit for a while.

Preparing the dressing for pork

The combination of meat and cranberries has been known for a long time, it has found many admirers all over the world, but everyone prepares dishes differently. Pork with cranberry sauce was originally prepared only in North America, which is where the culinary tradition came to us.

It can be seasoned not only with pork, but also with any other meat. To prepare it, take the following products:

0.5 kg cranberries;
150 g onions;
a glass of sugar;
a pinch of cinnamon, salt, allspice, celery seeds;
glass of water.

The dressing should be prepared according to this scheme:

Grate the onion, mix with cranberries, add water, bring to a boil;
Cover the pan with a lid and keep the berries on low heat for 10 minutes;
Grind the slightly cooled mixture in a blender, place it back into the pan, add all the spices, simmer for a few more minutes until the dressing has the consistency of ketchup.

Serve pork or other meat chilled with seasoning.

This dressing can be combined not only with meat, but also with other products, such as cheese. You can please your family or guests at home with delicious fried cheese with cranberry sauce.

Almost any meat goes very harmoniously with sauces made from berries and fruits. The dish gets a spicy sweet and sour flavor. 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.