Cranberry sauce for meat from Yulia Vysotskaya. Spicy cranberry sauce for meat

Duck cooked on the grill or in the oven is associated with the holiday. But to make the dish truly festive, you need to serve it with sauce - after all, only it highlights the taste of the meat, the tenderness of the crust and introduces spicy notes that complement the aroma of duck fillets. The best sauce for duck is cranberry. It will reveal her taste as much as possible and fit harmoniously into the overall picture of the feast.

Cranberry sauce for duck is aromatic, beautiful, with subtle sourness and subtle sweetness. Among the many sauce recipes, there are those that have long become constant companions of the feast. However, in order for the sauce to be a success, you need to know little secrets.

Cranberry sauce for duck

Berry sauce with a slight sourness will make any dish much more interesting. It can be prepared from both fresh and frozen berries. Additionally, you can leave a few whole berries before blending the sauce. They are suitable for decoration and add piquancy.

Duck with cranberry sauce is the perfect dish for a holiday table. Your guests will be impressed!

Baked duck breasts

Duck breasts with skin - 800 gr. Honey - 4 tbsp. spoons White wine vinegar - 1 tbsp Garlic - 3 heads Lemon - ½ lemon Fresh or defrosted cranberries - 1 tbsp Soy sauce - 1 tbsp. spoon Black pepper - to taste Thyme - several sprigs Star anise - 5 - 6 pcs. Game seasonings (any ready-made mixture) - a few large pinches

1. Start with the marinade. Mix in a deep form: honey, vinegar, lemon juice, soy sauce, add crushed garlic cloves, crushed star anise, crushed cranberries, fresh thyme, game seasoning and a pinch of pepper. Cut the remaining squeezed lemon and add to the marinade. Place the duck in this magical mixture, mix thoroughly, cover with film and leave in the refrigerator overnight.

2. Remove the duck from the refrigerator 30 - 40 minutes before cooking so that the meat reaches room temperature. Place the grill pan over high heat. When the pan is hot, add the breasts, skin side down, and sear each side for less than a minute.

3. The duck skin should have a beautiful grill pattern. It is important not to dry out the breasts in the pan, as duck meat is very tender, you need to watch it carefully and turn it over as soon as you notice the appearance of a grill pattern. There is no need to use oil when frying, since the duck itself is quite fatty.

4. Preheat the oven to 200°C. Line a baking tray with baking paper and place the duck breasts on it. Scatter fresh thyme sprigs and star anise in random order and place in the heat for a maximum of 10 - 12 minutes. This time allows the meat not to dry out, maintaining its juiciness and light pinkish tint.

5. Remove the finished duck breasts from the oven and cut with a sharp knife (I usually sharpen the knife specially before this important task) into thin layers no thicker than 1 cm, inserting the knife slightly obliquely to get the longest cuts.

Cranberry Sauce

Vegetable oil - 4 tbsp. spoons Fresh ginger - 10 gr. Cinnamon stick - 1 pc. Mustard - 1 teaspoon Salt - 2 pinches Cranberry - 1 glass Brown sugar - 100 gr. Large orange - 1 pc. Cognac - 50 ml.

1. To prepare the sauce, choose a deep dish, preferably a small saucepan. Fry diced or striped ginger, mustard and cinnamon in vegetable oil for about 1 minute. Fry over low heat so that the mustard and ginger do not burn.

2. Add fresh or thawed cranberries. Add salt and stir.

3. Almost immediately add brown sugar, stir and continue to simmer over medium heat.

4. Add the zest and one orange, stir.

5. Cut the orange into slices and squeeze the orange juice into the sauce, after which it’s time to add cognac and stir.

6. Basically, your sauce is already ready. All you have to do is decide whether you need cranberries in it or not? If not, you can boil the sauce a little more and remove from the stove, in which case the consistency of the sauce will be a little less thick, but with berries. To make the sauce thick, the berries need to be mashed directly in the pan.

7. Now strain your sauce, leaving any remaining berries on the surface of a fine sieve.

Your sauce is ready! To ensure that it finally acquires a thick consistency, let it rest and cool a little.

Bon appetit!

Maria Chepik, author of the culinary website Gurmanlove.ru. He believes that the true taste of products is revealed in simple and understandable dishes that can be prepared in the home kitchen. Food prepared at home with love can be tastier than what is served even in your favorite restaurants - proven!

Sweet and sour, rather thick and unusually bright cranberry sauce is not popular with us. But in vain! Cranberry sauce is the perfect sauce for almost any meat. It goes especially well with poultry meat - turkey and duck. But most importantly, cranberry sauce is very healthy. Thanks to rapid heat treatment, cranberries retain most of their beneficial properties, including a high content of vitamins C and A, calcium and potassium. The undeniable advantage of cranberry sauce is its ease of preparation - literally 15 minutes and a delicious dressing for meat is ready!

Universal cranberry sauce for meat: recipe with step-by-step photos

There are many variations of cranberry sauce: wine, honey, vinegar, onion, American sauce, black sauce, etc. Depending on the additional ingredients and spices used, cranberry sauce can add piquancy, sweetness, and spiciness to the meat. The recipe that we suggest you master first is a universal option. Its main feature is that it is already a full-fledged cranberry sauce in itself, but it can also be the basis for other variations of cranberry sauce.

Required ingredients:

fresh cranberries - 350 gr.
sugar - 3/4 cup
orange zest - 1 tbsp. l.
freshly squeezed orange juice - 1/2 cup
cinnamon - 1 stick

Step-by-step instruction

Spicy cranberry sauce for duck - step-by-step recipe with photos

Cranberry sauce goes well with duck meat. Its sweet and sour taste perfectly emphasizes the juicy meat of roasted duck. And if you add chili pepper to the cranberry sauce, it will give the bird an unusual spiciness and piquancy.

Required ingredients:

fresh or frozen cranberries - 350 gr.
sugar - 200 gr.
water - 1/3 cup
lemon juice - 3 tbsp. l.
lemon zest - 1/2 tsp.
chili pepper - 2 pcs.
salt - 1/2 tsp.
tequila - 2 tsp.
star anise to taste

Step-by-step instruction

How else can you make cranberry sauce?

There are many recipes for cranberry sauces for meat. Each housewife prepares it in her own way. Some people like a sweeter taste, others prefer a spicy one. When using ready-made recipes, you need to taste the dish, adding seasonings little by little. Then the sauce will complement and decorate the meat, and will not spoil it. How else can you prepare such a dish?

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Sweet cranberry sauce goes well with turkey or chicken

It is also served with baked goods and other dishes.

To prepare it for 300 g of cranberries you need:

100 g sugar;
half a glass of water;
100 ml natural orange juice;
spoon of lemon juice;
Seasonings to taste: cinnamon, cloves, nutmeg.

Citrus fruits and spices are added 5 minutes before readiness. Bring the finished sauce to a homogeneous consistency in a blender.

The spicy cranberry dish may not be to everyone's taste.

But such a spicy taste goes well with fatty meat. To prepare it, you first need to cook the syrup from a glass of water and a glass of sugar. Then add red orange cut into pieces, a pod of hot pepper and 300 g of cranberries. Simmer over low heat until thickened. Shortly before removing from heat, add 2 tablespoons of lemon juice, a spoonful of cognac and seasonings to taste.

The sauce with onions, honey and orange has an unusual taste.

This dish goes well with fish. You need to fry finely chopped onion in butter, then add orange zest, its juice, 2 tablespoons of honey and one and a half cups of cranberries. Simmer until thickened. Add salt, pepper, rub through a sieve.

Cranberry sauce makes meat dishes more juicy and flavorful. The advantage of this berry is its sweet and sour taste and compatibility with many foods.

Therefore, every housewife can choose a suitable recipe for herself.

Cranberry sauce for meat from Yulia Vysotskaya - step-by-step recipe

In addition to her outstanding acting talent, Yulia Vysotskaya also has another talent - culinary. Moreover, the recipes that the actress chooses for her program instantly become mega-popular. And all because Vysotskaya prefers to cook not only tasty, but also simple and quick dishes. The recipe for cranberry sauce for meat from Yulia Vysotskaya is a prime example of just such a dish.

Required ingredients:

cranberries - 350 gr.
sugar - 200 gr.
cherry liqueur - 3 tbsp. l.
water - 75 ml.

On a note!

Cherry liqueur should be very sweet. Instead, you can use a mixture of 2 tbsp for cranberry sauce. l. orange juice and 1 tbsp. l. cognac

Step-by-step instruction

We wash fresh cranberries, but do not defrost frozen ones - we immediately place them in a saucepan with a thick bottom.
Add sugar, water, and cherry liqueur to the cranberries. Mix everything and put on fire.
Cook the cranberry sauce until it boils, reduce the heat and continue to simmer, covered, for another 15 minutes.
When the cranberry sauce thickens, try it: if there is not enough sweetness, add a little sugar, if there is not enough sourness, add lemon juice.
Cool the finished cranberry sauce and place it in the refrigerator. Before serving, the cold sauce should be mashed well with a fork until it becomes homogeneous.

How to cook Beef in Cranberry Sauce

Prepare all the necessary ingredients for cooking beef in cranberry sauce.

Pour flour into a plate, add salt and black pepper, stir.

Remove films and veins from the beef, wash and dry. Roll the piece in flour mixture on all sides.

Pour vegetable oil into a frying pan and heat it over high heat. Sear the beef on all sides until golden brown to seal in the meat juices. Remove from the pan and place on a plate, cover with a lid.

Peel the onion and cut into thin half rings. Reduce the heat to medium and add the onions to the pan after browning the meat.

Fry the onion, stirring, for 7 minutes.

Place the fried onions and browned beef into a heavy-bottomed saucepan.

Pour red wine into the pan.

Add water to the pan with meat and wine.

Place over medium heat, bring to a boil, add salt and pepper. Cover with a lid and cook for 1.5 hours. During this time, turn the piece of meat several times.

Mash the cranberries.

Remove the lid and check the meat. If it becomes soft, it's ready. If not, cook a little more.

Place the crushed cranberries in the pan with the beef and stir. Add sugar to taste.

Simmer the beef for another 15 minutes and remove from heat.

Bon appetit!

Fragrant cranberry sauce for fish - step-by-step recipe with photos

But it’s not only meat and poultry that go well with cranberry sauce. Oven-baked fish also goes well with cranberry sauce. Particularly good is the combination of red fish with a spicy cranberry sauce, which contains fresh ginger and rosemary.

Required ingredients:

cranberries -300 gr.
water - 100 ml.
sugar - 200 gr.
orange - 1 pc.
ginger root - 1 pc.
rosemary - 3-4 sprigs

Step-by-step instruction

Just a universal sauce!

What do you eat cranberry sauce with?

Yes, literally with everything! Is it true! It's so versatile that it goes with almost everything. Judge for yourself))

Cranberry sauce is ideal with:

Salads - well, where would I be without my favorite salads?)) It perfectly replaces your favorite sauces for a slim figure, because he takes care of it himself)). Just then you need to add your favorite oil (olive, coconut, flaxseed, etc.) to it.
Meat - especially poultry (turkey, chicken, duck, quail)
Morning oatmeal or granola - do you remember, yes, why we need to eat oatmeal in the morning?))
Smoothie - suitable for almost any recipe (in general, it seems to me that smoothies were invented in order to fill a glass with maximum health benefits))
Sandwiches - whether with homemade bread, or with crispbread, or simply with dried bread made from whole grain flour - are always delicious))
Baking – muffins, pies, pancakes, pancakes
For vegetables – baked, grilled or steamed – almost any combination will be interesting in its own way
Cheeses - especially with pistachios for baked brie (mmm... my mouth is already watering))
In the form of a dip - that is, a sauce in which various vegetables, fruits, bread sticks, etc. are dipped.
or as a compote - if you just dilute it with water or tea
And simply pair it with yogurt with seeds – it makes an ideal afternoon snack (especially for kids).

I’m sure that you can also find a couple more unusual options, what can you eat this delicious sauce with - then write in the comments, agreed?))

Now let’s actually get to the recipe itself.

Cranberry sauce for meat from chef Hector Jimenez-Bravo - step-by-step instructions

This recipe is suitable not only for red meat, but also for poultry and fish. Chef Hector Jimenez-Bravo's cranberry sauce is spicy and rich. But despite the large amount of spices, this cranberry sauce has a rather mild taste and a very beautiful color.

Required ingredients:

cranberries - 500 gr.
orange juice - 200 ml.
ground ginger - 1 pinch
cinnamon - 1 pinch
mixture of black, white and red pepper - 1 pinch
brown sugar -200 gr.
zest of 1 orange

Step-by-step instruction

Place the cranberries, orange juice, zest and spices in a deep frying pan. Stir and simmer over low heat until half the liquid has evaporated.
Then add sugar, bring to a boil again and simmer over low heat for 7-10 minutes.
Check the finished cranberry sauce for sweetness, adding a little more brown sugar if necessary. If you like the taste of the cranberry sauce, remove it from the heat and let it cool.
Place the prepared cranberry sauce in the refrigerator or freezer for 24 hours. Before serving with meat, slightly warm the cranberry sauce in a saucepan.

We invite you to watch a video on the topic of how to prepare a delicious cranberry sauce (a similar recipe can be seen in the program “Everything Will Be Delicious”)

Duck cooked on the grill or in the oven is associated with the holiday. But to make the dish truly festive, you need to serve it with sauce - after all, only it highlights the taste of the meat, the tenderness of the crust and introduces spicy notes that complement the aroma of duck fillets. The best one is cranberry. It will reveal her taste as much as possible and fit harmoniously into the overall picture of the feast.

Simple cranberry sauce for meat, recipe

Cranberry sauce is very healthy, as this berry contains many vitamins and minerals. It is also valued because of its ease of preparation. It takes 10-15 minutes, but the result is a very tasty seasoning. Their simplest cranberry sauce recipe uses only berries, sugar and water. Starch is added for thickness. This is the sauce that is popular in America, where it complements the main course on Thanksgiving Day.

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The recipe for cranberry sauce for meat is very simple, even an inexperienced housewife can handle it. What you need to do for this:

Pour 300 g of cranberries with half a glass of water, add 2-3 tablespoons of sugar and cook over low heat;
cook for 10 minutes, the berries should burst, if necessary, you can add more sugar;
Dissolve a teaspoon of starch in half a glass of water, pour the mixture in a thin stream into the cranberries, stirring constantly;
cook for another 3-5 minutes until the sauce thickens;
Using an immersion mixer or blender, bring the mixture until smooth.

Secrets of preparation and use

To create such a culinary masterpiece as cranberry sauce for duck, professional chefs recommend:

Sort the cranberries, leaving only ripe berries without signs of spoilage; rinse them and dry them;
Use only enameled dishes or dishes made of stainless steel, glass, or plastic. Aluminum saucepans are prohibited!
Any recipe can be varied by adding fried onions, ginger, lemon juice, pepper, etc. to the list of ingredients. However, if you are making cranberry sauce for the first time, try to stick to the recipe.
The following spices are combined with cranberry sauce: allspice, nutmeg, cinnamon, rosemary, basil, thyme, cloves. They can be added to any of the recipes.
If you don’t have time to boil the sauce for a long time, or if it remains liquid even after boiling, add 1 tsp. starch diluted in 1 tbsp. cold boiled water - the sauce will thicken instantly.
It is permissible to store the sauce in the refrigerator for no more than 10 days (sometimes up to 14).
Cranberry sauce is perfect not only for duck, but also for other poultry, meatballs, leg of lamb and pork loin. Any meat with it is essentially a masterpiece.

Cranberry sauce for duck

Prepare:

water – 350 ml
vegetable oil – 3 tbsp.
sugar – 4-4.5 tbsp
honey – 4-4.5 tbsp.
garlic – 5 cloves
cinnamon – 1-1.5 tsp.
rosemary – 1-1.5 tsp.
basil – 1-1.5 tsp.
thyme – 1-1.5 tsp.
salt - a pinch

We will prepare it like this:

Defrost (if necessary), wash and dry the cranberries. Use a blender to turn it into puree (but it is better to do this in a meat grinder so that pieces of berries remain).
Dilute the puree with boiled water mixed with oil and boil for about 10 minutes (after boiling). There is no need to cover the saucepan with anything.
Add garlic, passed through a garlic press, spices, salt and sugar. Boil for a couple more minutes. In the original, honey is introduced here at the same stage. But knowing about its properties during boiling, we recommend adding honey when the temperature of the sauce reaches no higher than 50°C, i.e. when it has cooled slightly.
After it has cooled completely, you can pour the sauce into a bowl and decorate the table with it.

Cranberry Sauce

It will also come in handy for you. Add a photo. In full screen. To make cranberry sauce we will need the following ingredients. Don't forget to check the yield of your cartridge.

When I cook this fish, my husband asks for anchovies with it, he thinks the taste is too bland. A complete dinner, very tasty to eat cold the next day; for a more festive option, you can add a quiche dough crust and put fish and vegetable filling on it. Suitable for filling. Instead of brandy, raisins can be soaked in cognac, rum or grape vodka.

Please note that when preparing hot dishes, it is better to use soft water so that the flavor of the ingredients is better revealed. Prepare the cranberries. If the berries are frozen, defrost them and drain off any excess liquid. Finely chop the onion and mix with cranberries.

Leave the saucepan on low heat for 10 minutes after boiling. Cranberry sauce is a great addition to meats, vegetables, and grilled cheese. Bon appetit! Reset everything. Recipes by Yulia Vysotskaya. All recipes.

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Sauce for duck breast

Prepare:

cranberries – 100 gr.
port wine – 100 ml
poultry broth – 300 ml
butter or heavy cream - 1 tbsp.
anise – 1 pc. (optional)
cinnamon – ½ stick (optional)
rosemary - a small sprig (optional)

You need to prepare it like this:

Duck breast should be fried in a frying pan, removed, do not wash the frying pan.
Pour port wine into the frying pan and boil it for 1-2 minutes.
Add all other ingredients (except oil) and simmer until the amount of sauce is reduced by half.
Add butter or cream to the sauce, cooled to approximately 50°C.
Serve warm or pour over duck pieces.

Cranberry sauce for duck

This is a universal sauce suitable for dipping pieces of cooked duck, glazing it and baking it.

Prepare:

cranberries – 300 gr.
red wine – 100 ml
sugar – 50-100 gr. (or 1-2 tbsp honey)
red wine vinegar – 1 tbsp.
mustard (powder) – 1 tbsp. (optional)

You need to prepare it like this:

Mix wine and sugar, heat until the sugar crystals are completely dissolved and simmer for 4-5 minutes.
Add chopped (mashed) cranberries to the wine and simmer for another 9-11 minutes. In principle, the sauce is ready, but if you want to make it spicier, add mustard.
Combine mustard with vinegar, add into the still hot sauce in parts, and whisk.

Cranberry sauces

The fruits will begin to burst and release juice. Wash and dry citrus oranges and lemons.

The sauce can transform any dish if you choose it correctly. Today on store shelves you can find ketchups with different bouquets, specially selected for a particular type of meat, garlic, cheese and other sauces. However, they are unlikely to surprise guests. But if you prepare cranberry sauce for meat, then your guests and household members will probably be delighted.

Using a grater, remove the zest and squeeze out the juice, 3 tbsp from the orange. 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.

Cranberry sauce with orange for meat

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American cranberry sauce for duck

Prepare:

fresh or frozen cranberries – 0.5 kilos
honey – 2 tbsp.
fresh orange juice (freshly squeezed juice) – from 1 medium fruit
orange zest - from 1 medium fruit
white onion – 1 pc. medium size
vegetable oil – 1-3 tbsp.
ground cinnamon, nutmeg and allspice - a pinch each

We will prepare it like this:

Fry finely chopped onion in vegetable oil.
Chop the cranberries and combine with orange juice, zest, onion and spices. Bring to a boil, simmer for 15-20 minutes.
When the temperature of the sauce reaches no higher than 50°C, i.e. When it has cooled slightly, stir in honey. Cool.

Express sauces for duck

Differing in their composition, these sauces are prepared in exactly the same way:

The berries are crushed, the components are mixed and boiled until thickened - 10-15 minutes (sometimes up to half an hour). Alternatively, after 10 minutes of simmering, the sauce can be thickened with 1 tsp. starch diluted in 1 tbsp. cold boiled water.
If you use sugar, mix it with all the ingredients at the beginning; if you use honey, add it at the end, after the sauce has cooled to 50°C.

Cranberry-orange

: cranberries – 0.5 kilos, fresh orange juice (freshly squeezed juice) – 100 ml, zest of 1 orange, red wine – 100 ml (no need to add), sugar or honey – 2/3 cup.

Cranberry-lingonberry

: mix of cranberries and lingonberries – 0.5 kilos, red wine – 100 ml, water – 200 ml, ground cinnamon – 1 tbsp. (can be less or more, or replace with ½ cinnamon stick), sugar – 150 gr. (or honey - 3 tbsp.).