In our country, the northern berry is very popular. Useful fruit drinks, compotes, jams and sweet syrups are prepared from it. But in the Scandinavian countries, Canada and the North of the United States from nature gifts make a delicious cranberry sauce for meat and poultry.
For us, this combination looks a little strange, but believe me, it is really very tasty. Sweet and sour sauces perfectly complement fatty meat dishes. Unusual dressing stimulates the receptors responsible for the production of gastric juice. Flavored foods are easier to digest and rarely cause severity.
Most often, sweet syrups are watered with lamb, duck, salmon, carp, pork and beef steak. With spicy, sour sauces, turkey or chicken fillet dishes become more juicy and mouth-watering.
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Main ingredients
The basis for the sauce is the berry itself. It may be fresh or frozen, it does not matter, the main thing is that the cranberries are ripe, not rotten, not overripe. Sort the berries. Remove crumpled and spoiled fruits. Rinse fresh cranberries, peel leaves and twigs.
The berry from the freezer does not need to be thawed beforehand. Enough to sort it out. For the sauce, you can use the purchased frozen cranberries, which are easy to find in any supermarket.
According to some recipes, water is added to the sauce, not necessarily boiled. You can use raw but filtered.
Cognac and semisweet red wine give a special piquancy. Do not be afraid to use alcohol in the preparation of the sauce. The alcohol is evaporated during cooking. There are aromatic substances that saturate the taste and create a refined aroma.
Spices such as cinnamon, cloves, fresh and dry ginger, and nutmeg are actively used in cranberry sauce.
A little pungency is introduced by black and allspice. Sometimes they put honey in seasoning.
Orange and lemon juice, citrus zest, and lingonberry berries are added to cranberry sauce. According to some recipes, dressing is flavored with butter and thickened with starch.
The sauce is very bright, rich, aromatic. It is customary to serve at the festive table in countries where Thanksgiving is celebrated. There he traditionally complements the baked turkey.
Try it and you 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 ratio.
Cranberry meat and poultry recipes
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.
Read also: turkey fillet - recipes how to cook deliciously
Someone advises to wash washed cranberries without fail. Someone, in general, does not recommend the use of a frozen product. Some prepare the sauce only in enameled dishes.
We offer not so much to dwell on the nuances, but to pay attention to the compatibility of products. Having prepared the sauce once or twice, you will understand what is the main secret of success.
Simple Cranberry Meat Sauce
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 decorated not only with meat, but also with sweet dishes: pancakes, donuts, cottage cheese pancakes, 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 we add two tablespoons of white or brown sugar. We wait until the mixture boils.
In a quarter of cold water we breed a spoonful of starch. Slowly add it to the boiling cranberries. We wait about three minutes, until the sauce slarga reverences. All this time we extinguish cranberries over low heat.
Turn off the stove, let the sauce cool slightly. Grind it to a homogeneous mass with a hand blender. Now the sauce is almost ready. He needs to let stand at room temperature, and then put in the refrigerator for half an hour.
Serve refueling chilled. It will become a dense mass, in consistency, reminiscent of fruit jam.
Cranberry Chicken Sauce
Poultry meat has a bright rich aroma. It goes well with sweet and spicy spices that can reveal new facets of its taste. The sauce should be as complex and multifaceted.
This time we will use:
- onion;
- an Apple;
- garlic;
- ginger
and a few spoons of brandy.
Fry in vegetable oil two heads of red onion, cut into thin half rings. When it becomes transparent and golden, add to it a diced green apple without a peel, two finely chopped cloves of garlic and a grated fresh ginger root (3 cm) grated on a fine grater.
We extinguish the mixture over low heat under a lid for 5 minutes. Add to it two tablespoons of brandy. Boil the dressing to half the volume, and then put 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 does not turn out too thick. Cranberries crack during cracking and give away part of their juice.
The sauce needs to be boiled a little. Few berries should remain intact. Stew until cooked for no more than 5 minutes, seasoning to taste with salt and sugar. Cool at room temperature, then remove for half an hour in the refrigerator. Serve in a saucepan to the baked poultry.
Cranberry and cranberry sauce
Cranberry-cranberry sauce for meat does not require a long heat treatment. Useful dressing can be prepared without boiling, preserving all the valuable properties of berries.
Take a glass of cranberries and lingonberries.Sorted and washed berries should be folded into a high capacity from a hand blender and grind with four tablespoons of cane or ordinary white sugar.
Put the sauce in a small saucepan. Squeeze a clove of garlic into it, add a third of a teaspoon of nutmeg and a pinch of salt.
Put the saucepan on a slow fire. We will stir and warm until all the sugar has dissolved. After not allowing the sauce to boil, remove it from the stove, let it cool, and send it to the refrigerator.
The sauce is served cold meat dishes. It can be done in advance and for the future. It is stored in the refrigerator for up to two weeks.
Cranberry Duck Sauce
Bright dressing sweetens a dish of baked duck breast, slightly discourages the smell of this meat and neutralizes its fat content. The prototype of the sauce is an English holiday dressing, combined with many types of baked meat.
All products can immediately be put in a stewpan:
- a cup of selected berries;
- grated zest of half an orange;
- a spoonful of crushed ginger root;
- four tablespoons of sugar.
The sauce can be salted to taste. Bring to a boil, boil until the berries are chopped over low heat (3 minutes). Then add the juice of a whole orange to it. Boil another 2 minutes and turn it off.
Put the chilled filling in the refrigerator. Serve with baked duck and other types of meat.
Cranberry Sauce for Fish
Fish sauce is made less sweet. As a sweetener, honey is added to it. Dressing is served with fried and baked salmon. Also successfully combined with chicken.
Heat 20 grams of butter in a frying pan and fry the finely chopped onion on it. Wash the orange well. Remove the zest from it and squeeze the juice.
In a deep saucepan, mix one and a half glasses of cranberries, orange zest and its juice, fried onions together with the butter remaining in the pan and a couple of spoons of honey.
We put out the sauce over low heat. After 15 minutes, remove from the stove. Add salt and pepper. Let’s go through a sieve. It will result in a uniform, beautiful, bright dressing with a sour-sweet taste. As it cools, it thickens, and it can be served with ready-made dishes.
Turkey Cranberry Sauce
An unusually fragrant sauce seasoned with all kinds of spices is served to the turkey. Be sure to take the time to cook it. It will make you take a fresh look at your favorite dish.
Do not be confused by the abundance of ingredients. The sauce recipe is very simple. Immediately put all the components in a saucepan: a glass of cranberries, a zest of one orange, three tablespoons of sugar. Add seasoning: one third of a teaspoon of ground black pepper, rosemary, ginger and nutmeg. Slightly smaller allspice and cloves.
Salt to taste. Dress the sauce with red wine (semi-sweet, about a third of a glass). Add 100 ml of water and the juice of a whole orange.
Bring the mixture to a boil over high heat. Continue to simmer in medium heat for 10-15 minutes. Beat the finished sauce with a submersible blender and optionally pass through a sieve. Sweet and sour dressing can be stored in the refrigerator for up to 2 weeks.
Spicy Cranberry Sauce
We offer an unusual version of acute 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 ordinary, but red orange. It is cut together with the peel into small cubes. To make the dressing really sharp, take a large pod of red chili, peel it from the seeds and cut into thin slices.
We cook thick syrup in a stewpan. Dilute 300 grams of sugar with a glass of filtered water. Let us warm on the stove so that the sugar turns into caramel. Put in the syrup an orange, chili and half a glass of cranberries. Add the juice of half a lemon to the saucepan. We will simmer the sauce over low heat for 20 minutes.
The cooled mass is stored in the refrigerator. Before serving, put 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 kind of meat, regardless of the method of its preparation.
In a dish with non-stick coating, add the finely chopped onion and a glass of fresh cranberries. Pour a mass of 200 ml of water, simmer on low heat until the berries burst. Grind with a hand blender.
We put it on the fire again. Add three tablespoons of sugar, salt to taste, a quarter of a teaspoon of garlic powder, as much ground cinnamon. Boil the mixture over medium heat until boiled in half.
A minute before cooking, add a tablespoon of natural vinegar. Stir well. Let's boil a little more, and remove 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 are mutually complementary. Most often, orange is used with 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 with a blender. Add the berry puree to the stewpan and add half a glass of water to it. Boil mashed potatoes with four tablespoons of sugar and two tablespoons of brandy. Add cinnamon stick to the same mixture and continue to cook until thickened for 3-5 minutes.
Remove the sauce from the heat. Press the juice of fresh orange into it, stir. Wait until the mass cools down and put it in the refrigerator. We will serve with fried or baked pork chop, chicken nuggets or sweet pancakes.
Cranberry-style meat is a restaurant-level dish that can be served at home.
This is a universal dressing, it can be harvested for future use, served with meat, game and fish, pancakes or ice cream.
Cranberry sauce is unbelievably delicious, and one of its advantages is that it is incredibly easy to prepare.
