Spicy cranberry sauce. Cranberry sauce for meat: prepare a dressing for chicken, duck, turkey and pork. Sauce cooking principles

It is not at all necessary to season all dishes with mayonnaise and ketchup, there are many recipes simple recipes sauces that are much tastier and healthier. So, cranberry sauce for meat is an excellent addition to a wide variety of dishes. It is not difficult to cook it, and it will take a little time to prepare it.

To make a delicious sauce, you need to choose the right ingredients. Here are a few useful tips to help you make cranberry sauce:

• do not use unripe berries, the sauce will be very bitter;

• cranberries must first be sorted out, rejecting all spoiled ones. Then you need to rinse the berries well and dry them by putting them on paper towels;

• the simplest version of the sauce is prepared without boiling; for its preparation, all the ingredients are whipped in a blender;

• if the recipe provides for cooking, then for cooking you need to use an enamel pan; you cannot cook in aluminum dishes;

• it is recommended to use starch to thicken the sauce. It is not recommended to use flour;

• Other berries and fruits such as oranges can be added to add flavor to the sauce. You can add spices, but you need to add them quite a bit, tasting the sauce. In this case, there will be no overuse with spices, since the spices should not drown out the taste of the spices;

• if you cannot get fresh cranberries, you can use frozen berries. But first you need to defrost the product;

• to give the sauce a uniform consistency, beat it with a blender and grind it through a sieve;

• if necessary, you can store the prepared sauce in the refrigerator for 10-12 days. To do this, the sauce is poured into sterilized jars and cover them tightly with nylon lids.

Fun Facts: Canned cranberry sauce was first released in 1912.

Cranberry sauce for meat - a simple recipe

The simplest sauce recipe includes a minimum of ingredients.

• 150 g cranberries;
• 80 gr. Sahara;
• 75 ml of water;
• 1.5 teaspoon starch.

You can use fresh or frozen cranberries for cooking. In the latter case, the cranberries must be defrosted.

We wash the berries, put them in a saucepan. Sprinkle sugar on the cranberries and put the dishes over low heat. With gradual heating, the berries will begin to gradually burst and let the juice flow.

Dilute starch in half a glass cold water... When the sugar is completely dissolved, pour the diluted starch into the sauce. After that, you need to keep the sauce over low heat for a couple of minutes. Cool the sauce, grind it through a sieve or punch it with an immersion blender.

This sauce is almost universal; it can be served with various meat and poultry dishes.

• 150 g cranberries;
• 50 gr. lingonberries;
• 0.5 cups of sugar;
• 1 orange;
• 0.5 lemon;
• 3 tablespoons of dry red wine.

First, let's prepare the caramel. Melt the sugar in a skillet or deep-bottomed saucepan. We heat it until it acquires a golden color. It is important not to overexpose the sugar on the fire, otherwise the sauce will acquire an unpleasant bitter aftertaste of burnt sugar.

Advice! The ratio of cranberries and lingonberries in this sauce can be changed, but it is important that the total amount of berries is 200 grams.

Pre-wash the berries and let them dry. Remove the zest from the orange, squeeze the juice from the fruit itself and from the half of the lemon. Add berries to a saucepan with caramel and pour in the prepared juice, add wine.

When pouring cold liquids, the melted sugar can "grab" a lump, do not be alarmed, continue to cook, the sugar will soon melt again. Add the zest to the sauce and cook with a low boil for about fifteen minutes. The cooled sauce can, if desired, be chopped using a submersible blender, or you can leave it in its original form. It's a matter of taste.

Sweet cranberry sauce with honey and white wine

Sweet cranberry sauce prepared with white wine will become a savory addition to the meat dish. But the use of this particular drink is not important, you can replace white wine with red, add martini, liqueur or homemade berry liqueur instead of wine.

• 150 g cranberries;
• 150 ml of wine;
• 4-5 tablespoons of honey;
• 1-2 pinches of fine salt;
• 1-2 pinches of ground dry ginger.

If the berries are frozen, then we will take them out of the freezer in advance, rinse them and leave them on the table for complete thawing. We just wash fresh cranberries and let them dry.

Now the berries need to be turned into mashed potatoes, for this you can simply crush with a mashed potatoes, but it is better to chop with a submersible blender. If you like a patchy sauce, this is fine. If there is a desire to make a delicate cream sauce, then grind the crushed mass through a sieve.

Add ground ginger and a pinch of salt to the cranberry puree. Stir. If there is no dry ginger at home, but there is fresh, then it will be enough to take a piece of root half a centimeter long. Peel the root and rub on a fine grater. Add the resulting ginger puree to the berries, mix.

Most of the dishes we know are usually served with some kind of dressing, be it meat, poultry, or desserts. The most original and popular are sauces made from cranberries, because its sweet and sour taste is perfect for many products, shading, 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, sets bright accents, making food even more tasty and attractive. But if you are not too fond of experiments, we offer you proven recipes that you can safely use for your kitchen.

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

Cranberry meat sauce

In our country, it is extremely rare to supplement 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 tried aromatic meat with an unusual dressing only in a restaurant. However, in countries North America cranberry sauce has long gained wild popularity, where you can always buy ready-made dressing. But for our family we prefer to cook only from fresh natural products, don't we?

We 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 the cranberries into a large saucepan with a non-stick bottom, add the onions and boiled water. We bring all this to a boil, then we reduce it to a quiet fire, on which we simmer the mixture for about 10 minutes;
4. Let the mass cool slightly so as not to burn yourself, after which we grind everything with an immersion blender into a homogeneous gruel;
5. We send it back to the fire, add sugar, cinnamon, a pinch of salt and pepper, celery seeds. And also garlic powder. We mix the future sauce well, and then simmer it on low heat until the thickness of the store ketchup is thick;
6. Finally, add vinegar and continue to simmer until it boils down again;
7. Cool the sauce, then pour it into bowls or prepared jars. This option is ideal for all meat, regardless of the cooking method - fried, boiled, stewed or baked. Can be served with pork, beef or tender veal.

Tip: To keep as many vitamins in the berries as possible, you can speed up the cooking process. To do this, we simply reduce the stewing time of the sauce, and add the desired thickness due to a small amount of starch diluted in cold water or juice. However, the taste will be slightly different. Whether the vitamins are good or the taste is unsurpassed, decide for yourself.

Cranberry Poultry Sauce

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 fillets (and the breast in particular) becomes dryish. Cranberry sauce served with turkey, chicken or duck successfully solves this problem by adding and shading the taste and aroma of a baked bird.

We need:

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

Preparation:

1. So that the sauce does not burn, does not acquire an unpleasant aftertaste and bitterness in the process, it is best to use a deep saucepan with a non-stick bottom;
2. We sort out cranberries from leaves, blades of grass and other debris. Then we thoroughly rinse it, let the water drain;
3. Pour sugar into a saucepan, add water, and then cranberries;
4. Boil over medium heat for 10 minutes until the berries begin to burst loudly;
5. Wash the lemon and orange thoroughly with water with a brush, then remove the zest from them with a special or ordinary grater;
6. Squeeze the juice from the citrus fruits into two separate dishes. And then add from there to the cranberries half an orange and 2 tsp. lemon juice;
7. Then add to the mixture all the previously grated zest, cloves with cinnamon, as well as nutmeg;
8. We boil everything until the tomato ketchup is thick, it will take about 7 minutes. Next, let the dressing cool down, then pour it into sauce bowls. If you want a smooth texture, you can grind 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 flavor and an 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 unusually delicious desserts. How and when, to which of your dishes to add a little magic, you decide for yourself. We only suggest that you prepare cranberry sauce for sweet dishes according to our recipe.

We 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 will carefully sort out the cranberries from the extra leaves, twigs and other debris. Rinse the berries thoroughly, let them drain;
2. Peel the tangerines, then cut them into smaller pieces;
3. Pour water into a deep saucepan with a non-stick bottom, add sugar and let it boil, then add berries with chopped tangerines there, reduce the heat and simmer everything. Stirring for 7 minutes. Then add cinnamon, mix;
4. Dilute 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 thickens quickly. Turn it off immediately, let it cool, and then pour it into sauce boats. Ready!

Tip: If necessary, the number of components of any of the recipes presented can be increased, observing the proportions in order to prepare the sauce in advance by rolling it into small portioned jars. In this case, you will always have a fragrant and juicy sauce at 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 supplemented with any desserts and pastries, used with tea instead of jam. In addition, this dish is an excellent cure for colds and has immunosupporting, warming properties, because all the ingredients included in its composition belong to the category of medicinal ones. Stock up on this wonderful sauce for the winter, and in addition to unusually delicious dishes with its help you will gain and, as a bonus, good health.

We need:

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

Preparation:

1. We sort out the cranberries, remove all the leaves and twigs. Rinse thoroughly with water. Let's drain;
2. Pour the berries into a deep stewpan, add granulated sugar, as well as boiled water, mix everything;
3. We put on a fire of maximum intensity and wait for the mixture to boil, then we reduce it and let it sweat until all the cranberries burst;
4. We wash the ginger. Remove the skin, then three smaller ones on a grater;
5. Wash the lemon thoroughly, wipe the zest from it, and squeeze the juice into a cup;
6. While we were preparing the rest of the ingredients, the volume of the sauce decreased by about 2 times, it was time to add grated ginger, lemon juice and zest. Don't forget to add cinnamon. We boil for about 7 minutes;
7. Let the mixture cool slightly, then add liquid honey and knead. We do this necessarily only after cooling the sauce, since when high temperature the properties of honey are scattered and lost;
8. We roll everything up in jars or store in closed saucers 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!

Step 1: Preparing the ingredients.

Let's start with the main thing - what kind of cranberry do you use? If frozen, then you need to defrost it before cooking, and then rinse the berries thoroughly with warm running water, taking away the crushed ones. The same goes for fresh cranberries. The orange also needs to be washed, then peeled and set aside, it will also be useful to us. Squeeze juice from the pulp, using a juicer or strong hands. And from the peel we make the zest, with the help of a fine grater. We don't need all the zest, so the rest can be used for other dishes. We wash the onion, peel and finely chop. If you are afraid that it will taste bitter, take a red onion, it will work great. The ingredients are ready, now let's get down to the main process.

Step 2: Prepare the cranberry sauce.

We take a stewpan, if you do not have one, take a deep frying pan or saucepan. Heat the oil in a saucepan and fry the chopped onion in it. 5 minutes is enough for it to be ready. And then add cranberries, honey and zest with juice to the saucepan. Add the zest to your taste, about 2-3 tablespoons. Stir the sauce with a spatula, reduce the heat, and cover the saucepan. Cook the sauce for 20 minutes, then turn off the burner, and cool the sauce before serving by placing it in the refrigerator for a couple of hours.

Step 3: Serve the cranberry sauce.

This sauce will perfectly emphasize the taste of chicken and other meat dishes. By the way, turkey with cranberry sauce is a symbol of Thanksgiving in America. Serve the cranberry sauce in a gravy boat along with the main course. You can decorate it with a sprig of greenery. Bon Appetit!

You can add spices to the sauce - ground black pepper, nutmeg, garlic.

In the given recipe, the sauce will turn out to be heterogeneous - some berries will remain intact, and most will boil. If you want a smooth, runny sauce, grind the cranberries in a blender before cooking.

If you don't like honey, you can replace it with granulated sugar.

Cranberry sauce is well suited as a kind of jam for white bread or croutons.

You can grind an orange in a blender - then you get a mixture of juice and zest, which we add to the sauce.

If the saucepan boils quickly, you can add juice or water.

You can vary the amount of ingredients to change the taste to sweeter or more sour, with sugar or honey and cranberries, respectively.

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 somewhat strange, but believe me, it is really very tasty. Sweet and sour sauces perfectly complement fatty meats. Unusual dressing stimulates the receptors responsible for the production of gastric juice. Flavored food is easier to digest and rarely causes heaviness.

Most often, lamb, duck, salmon, carp, pork and beef steak are poured with sweet syrups. With savory sour sauces, turkey or chicken fillet dishes become juicier and more appetizing.

The base 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 out the berries. Remove wrinkled and spoiled fruit. Rinse fresh cranberries, remove leaves and twigs.

Berries from the freezer do not need to be defrosted first. It will be enough to sort it out. For the sauce, you can use commercial frozen cranberries, which are easy to find in any supermarket.

For some recipes, water is added to the sauce, not necessarily boiled. You can use raw, but filtered.

Cognac and semi-sweet red wine give a special piquancy. Don't be afraid to use in your sauce alcoholic drinks... Alcohol is evaporated during cooking. Aromatic substances remain, which saturate the taste and create an exquisite aroma.

Spices such as cinnamon, cloves, fresh and dry ginger, and nutmeg are actively used in cranberry sauce.

A little pungency is brought in by black and allspice. Sometimes honey is used as a seasoning.

Orange and lemon juice, citrus zest, lingonberry berries are added to the cranberry sauce. According to some recipes, the dressing is flavored with butter and thickened with starch.

The sauce turns out to be very bright, rich, aromatic. It is customary to serve it to festive table in countries where Thanksgiving Day is celebrated. There he traditionally complements the roasted turkey.

Try to make cranberry sauce for your favorite meat and fish dishes. We offer several cooking options. The recipe is just the basis for creativity, and practice will help to identify the ideal relationship.

Cranberry sauce recipes for meat and poultry

Each housewife has her own opinion on the preparation of a particular dish. Therefore, so often completely different recipes can be hidden under one name.

Someone advises to dry washed cranberries. Someone generally does not recommend using a frozen product. Some prepare the sauce only in an enamel bowl.

We propose not so much to dwell on the nuances as to pay attention to the compatibility of products. Having cooked the sauce once or twice, you will understand what main secret success.

Simple cranberry sauce for meat

We offer the simplest sauce recipe, which is 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, cheese cakes, dumplings with cottage cheese, biscuit cakes.

We need 150 grams of pure cranberries. We put it in a saucepan, fill it with half a glass of water and heat it over a fire. Then add two tablespoons of white or brown sugar. We are waiting for the mixture to boil.

In a quarter of cold water we dilute a spoonful of starch. Slowly add it to the boiling cranberries. We are waiting for about three minutes until the sauce is slightly boiled down. All this time, simmer the cranberries over low heat.

Turn off the stove, let the sauce cool down a little. Grind it until smooth with an immersion blender. Now the sauce is almost ready. He needs to be allowed to stand at room temperature, and then put in the refrigerator for half an hour.

Serve the dressing chilled. It will become a thick mass with a consistency reminiscent of fruit jam.

Cranberry Chicken Sauce

Poultry meat has a rich aroma. It goes well with sweet and spicy spices that can reveal new facets of its taste. The sauce should be just as complex and versatile.

This time we will use:

• Apple;
• garlic;
• ginger

and a few spoons of brandy.

Fry on vegetable oil two heads of red onions, cut into thin half rings. When it becomes transparent and golden, add to it a diced green apple without a peel, two finely chopped garlic cloves and fresh ginger root (3 cm) grated on a fine grater.

Simmer the mixture over low heat, covered for 5 minutes. Add two tablespoons of brandy to it. Boil the dressing to half the volume, and then add 200 grams of fresh or frozen northern berries.

The most delicious part of the sauce is the aromatic liquid. We dilute the dressing with half a glass of water so that it doesn't get too thick. During stewing, the cranberries will crack and give up some of their juice.

The sauce needs to be boiled down a little. 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 folded into a high container from a hand 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 teaspoon of nutmeg and a pinch of salt.

Put the saucepan over low heat. Stir and heat until all the sugar is dissolved. Without letting the sauce 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 duck sauce

The bright dressing will sweeten the baked duck breast dish, slightly beat off the smell of this meat and neutralize its fat content. The prototype of the sauce is an English holiday dressing, paired with many types of baked meats.

All products can be put into the saucepan at once:

• a cup of selected berries;
• grated zest of half an orange;
• a spoonful of chopped ginger root;
• four tablespoons of sugar.

Salt the sauce 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.

Put the cooled dressing in the refrigerator. Serve with baked duck and other meats.

Cranberry sauce for fish

The fish sauce is made less sweet. Honey is added as a sweetener. The dressing is served with fried and baked salmon. Also goes well with chicken.

Heat 20 grams in a skillet butter and fry a finely chopped onion on it. Wash the orange well. Remove the zest from it with a grater and squeeze out the juice.

In a deep saucepan, mix one and a half cups of cranberries, orange zest and its juice, fried onions along with the oil remaining in the pan and a couple of tablespoons of honey.

Simmer the sauce over low heat. After 15 minutes, remove from the stove. Salt and pepper. Rub through a sieve. The result will be a homogeneous, beautiful, bright dressing with a sour-sweetish taste. As it cools, it thickens and can be served with ready-made meals.

Cranberry turkey sauce

The turkey is served with an unusually aromatic sauce seasoned with all kinds of spices. Be sure to take the time to cook it. He will make you take a fresh look at your favorite dish.

Don't be confused by the abundance of ingredients. The sauce recipe is very simple. Immediately put all the ingredients in a saucepan: a glass of cranberries, the zest of one orange, three tablespoons of sugar. Add seasoning: 1/3 teaspoon each ground black pepper, rosemary, ginger and nutmeg. Slightly less allspice and cloves.

Season with salt to taste. Season the sauce with red wine (semi-sweet, about a third of a glass). Add 100 ml water and juice from 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 pass through a sieve if desired. The sweet and sour spice dressing can be refrigerated for up to 2 weeks.

Spicy cranberry sauce

We offer an unusual version of a 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 need not an ordinary one, but a red orange. It is cut together with the peel into small cubes. To make the dressing really spicy, take a large pod of red chili, remove the seeds and cut it into thin wedges.

Boil a thick syrup in a saucepan. Dilute 300 grams of sugar with a glass of filtered water. Heat it on the stove until the sugar turns into caramel. Add orange, chili and half a cup of cranberries to the syrup. Add the juice of half a lemon to the saucepan. We will 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 dish 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.

Put a finely chopped onion and a glass of fresh cranberries in a dish with a non-stick coating. Pour 200 ml of water over a mass, simmer over low heat until the berries burst. Grind with an immersion blender.

We put on fire again. Add three tablespoons of sugar, salt to taste, a quarter teaspoon of garlic powder, the same amount of ground cinnamon. Boil the mixture over medium heat until it boils off by half.

A minute before cooking, add a tablespoon of natural vinegar. Stir well. Let it boil a little more and remove it from the stove. Cool the sauce. It can be rolled up in sterilized jars for the winter.

Cranberry sauce with orange

Orange is widely used in the preparation of berry sauces. Cranberry and citrus juice complement each other. Most often, the orange is used along with the zest. Sometimes it is cut into pieces and added to the sauce, and sometimes only juice is taken from it.

Grind a glass of cranberries using a blender. Put the berry puree in a saucepan and add half a glass of water to it. Boil mashed potatoes with four tablespoons of sugar and two tablespoons of brandy. Add a cinnamon stick to the same mixture and continue to cook until thickened for 3-5 minutes.

Remove the sauce from the heat. Squeeze the juice of a fresh orange into it, stir. Let's wait until the mass has cooled down and put it in the refrigerator. Serve with fried or baked pork chops, chicken nuggets or sweet pancakes.

Cranberry Sauce is a restaurant-grade dish that can be enjoyed 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 greats is that it's incredibly easy to prepare.

Tart berries such as lingonberries or cranberries will help to smooth out excessive satiety, and in some cases even sugary second courses. An unusual combination of shades of sour and sweet will add a touch of sophistication to the dish, somewhat reminiscent of restaurant cuisine. There are many completely different recipes from cranberry to meat. Let's dwell on some of them, the most famous and popular.

Cranberry sauce for meatwith oranges

The classic cooking option is a combination of tart berries and very often replace the main component with lingonberries or use them in equal proportions. Let's analyze, from cranberries. The recipe is very convenient in that it takes only thirty minutes to prepare the dish. Pour 2 full tablespoons into a preheated skillet. l. any olive oil and then add the finely chopped onion. Slightly fry the mass until a light golden color, put in a container about 2 cups of cranberries, 2-3 tbsp. l. any honey, zest and juice of 1 orange and pour in ¼ glass of water. You can add a little salt to the sauce. Be sure to use a variety of spices to taste. Most often, a mixture of ground peppers, dried basil and oregano (oregano) are added. Cover the container with a lid and let it simmer for 15-20 minutes. Some housewives also put a lot of chopped greens. The aroma is simply unforgettable! You can serve the sauce hot, straight from the stove, or cold.

Cranberry sauce for meatwith honey

Take half a kilogram of fresh cranberries out of garbage well, rinse several times and put in a saucepan. Pour one medium finely chopped onion there. Pour 0.5 cups of raw water over the mixture and simmer over medium heat. After fifteen minutes, mash the softened mixture with a crush, and then rub through an iron sieve, freeing it from the cake. Pour 2 full tbsp into the resulting souffle sauce. l. any olive oil, put in 3 full tbsp. l. thick honey, spices to taste (cinnamon, ground pepper, oregano) and, having mixed well, cook over very low heat for another 25-30 minutes. This flavorful seasoning can be stored in the refrigerator in a glass container for up to ten days.

Cranberry pear sauce for poultry

Excessively sour taste of berries can "balance" sweet fruits well. Take, for example, 1 very ripe pear and, after peeling and core, chop finely into cubes. Add 1 cup of cranberries to the fruit mass, 1 tbsp. l. finely chopped ginger root, ¼ cup sugar, ½ lime juice, a pinch of salt. Pour everything into ¼ glass of raw water and cook, covering with a lid. Cooking time will depend on the softness of the pears, as cranberries only need five to seven minutes to soften. The mass is ready when it starts to turn into a puree. It is best to serve such a cranberry sauce with freshly boiled chicken or baked ones, although it also goes well with other hot main courses. Any gourmet will love this sauce!