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 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 heaviness.

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

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 out the berries. Remove wrinkled and spoiled fruits. Rinse fresh cranberries, peel them from 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 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 semi-sweet red wine give a special piquancy. Do not be afraid to use alcoholic beverages in the preparation of the sauce. The alcohol evaporates during the cooking process. Aromatic substances remain, which saturate the taste and create an exquisite aroma.

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

A little spiciness is brought in by black and allspice. Sometimes honey is added as a seasoning.

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

The sauce is very bright, rich, fragrant. It is customary to serve it to the festive table in countries where Thanksgiving Day is celebrated. There it traditionally complements the baked turkey.

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

Recipes for cranberry sauce for meat and poultry

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

Someone advises washed cranberries must be dried. Someone, in general, does not recommend using a frozen product. Some cook the sauce only in enamelware.

We suggest not so much dwelling on the nuances as paying 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 decorates not only meat, but also sweet dishes: pancakes, donuts, cheesecakes, dumplings with cottage cheese, biscuit cakes.

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

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

Turn off the stove and let the sauce cool down a bit. Grind it to a homogeneous mass 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.

Dressing should be served chilled. It will become a thick mass, in consistency, reminiscent of fruit jam.

Cranberry sauce for chicken

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

This time we will use:

• an Apple;
• garlic;
• ginger

and a few tablespoons of cognac.

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 peel, two finely chopped cloves of garlic and fresh ginger root (3 cm) grated on a fine grater.

Let the mixture simmer over low heat, covered, for 5 minutes. Add two tablespoons of cognac to it. Reduce the dressing to half the volume, and then put 200 grams of fresh or frozen northern berries.

The tastiest part of the sauce is the aromatic liquid. Dilute the dressing with half a glass of water so that it does not turn out too thick. Cranberries will crack during stewing and give up some of their juice.

The sauce needs to be reduced a bit. A 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 roasted poultry meat.

Cranberry lingonberry sauce

Lingonberry-cranberry sauce for meat does not require long heat treatment. Useful dressing can be prepared without boiling, retaining all the valuable properties of berries.

Take a glass of cranberries and lingonberries. The sorted and washed berries should be put in a tall container from an immersion blender and ground with four tablespoons of cane or regular 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 heat until all the sugar has dissolved. Without allowing the sauce to boil, remove it from the stove, cool, and send it to the refrigerator.

The sauce is served cold with meat dishes. It can be done ahead of time. It keeps in the refrigerator for up to two weeks.

Cranberry sauce for duck

A bright dressing will sweeten a dish of baked duck breast, slightly repel the smell of this meat and neutralize its fat content. The prototype of the sauce is an English festive dressing, combined with many types of baked meat.

All products can be immediately put in a saucepan:

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

The sauce can be salted to taste. Bring to a boil, boil until the berries burst over low heat (3 minutes). Then add the juice of a whole orange to it. Boil for 2 more minutes and turn off.

Chilled dressing put in the refrigerator. Serve with roasted duck and other meats.

Cranberry sauce for fish

Fish sauce is made less sweet. Honey is added as a sweetener. Dressing is served with fried and baked salmon. It also pairs well with chicken.

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

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

Simmer the sauce over low heat. Remove from stove after 15 minutes. Salt, pepper. Pass through a sieve. You will get a homogeneous, beautiful, bright dressing with a sour-sweet taste. As it cools, it will thicken, and it can be served with ready-made dishes.

Cranberry sauce for turkey

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

Don't let the abundance of ingredients fool you. 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 seasonings: a third teaspoon of ground black pepper, rosemary, ginger and nutmeg. Slightly less allspice and cloves.

Salt to taste. Season 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 simmering over medium heat for 10-15 minutes. Beat the finished sauce with a submersible blender and, if desired, pass through a sieve. Sweet and sour spicy dressing can be stored in the refrigerator for up to 2 weeks.

spicy cranberry sauce

We offer an unusual version of a spicy berry sauce, which is more like jelly or marmalade in consistency. It contains large pieces of fruit and particles of berries, which look very attractive in sugar filling.

We need not an ordinary, namely a red orange. It is cut along with the peel into small cubes. To make the dressing really spicy, take a large red chili pod, deseed it and cut it into thin slices.

In a saucepan, boil thick syrup. Dilute 300 grams of sugar with a glass of filtered water. Let's warm it up on the stove so that the sugar turns into caramel. Put an orange, chili and half a glass of cranberries into the syrup. Add the juice of half a lemon to the saucepan. We will simmer the sauce over low heat for 20 minutes.

We store the cooled mass 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 type of meat, regardless of how it is cooked.

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

We put it 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 reduced by half.

A minute before cooking, add a tablespoon of natural vinegar. Mix well. Let it simmer a little more and take it off the stove. Cool down 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, an 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. We 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 cognac. Add a cinnamon stick to the same mixture and continue to cook until thickened for 3-5 minutes.

Take the sauce off the heat. Squeeze the juice of a fresh orange into it, stir. Let's wait until the mass has cooled, and put it in the refrigerator. We will serve with fried or baked pork chop, chicken nuggets or sweet pancakes.

Meat with cranberry sauce is a restaurant-level dish that can be performed 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 incredibly tasty, and one of its advantages is that it is incredibly easy to prepare.

Cranberry sauce, thanks to its piquant sweet and sour taste, is a unique dressing that is ideal for both meat dishes and desserts. In some countries, including North America and the UK, dressing is served with meat and poultry dishes. Often, cranberry sauce becomes an addition to cheese dishes.

Sauce cooking time varies from 5 minutes to half an hour.

Food preparation

It is better to use fresh berries. But if frozen cranberries are taken for cooking, you do not need to defrost them first. The defrosting process will only increase the cooking time. In addition, frozen berries are more convenient to sort and wash.

Rinse and sort out fresh cranberries. After washing, fresh berries are thrown into a colander. Then grind into a puree with a sieve or in a blender.

Cooking Tricks Used in Cranberry Sauce Recipes

• To avoid getting the seeds in the sauce, it is recommended to wipe the dressing through a sieve. This will help remove small bones and make the sauce more uniform.
• The amount of sugar in each recipe is indicated conditionally: its amount is determined depending on taste preferences. You can also replace sugar with honey.
• When serving sauce with various dishes, it is important to consider the temperature of the sauce. For meat, cold dressing is more suitable, for confectionery - at room temperature.
• Vinegar in the recipe can be replaced with table wine.

cranberry meat sauce recipe

The combination of meat and sweet and sour dressing may seem odd to many. But it is the sauce with these taste indicators that will help reveal the beauty of the dish. Also, the dressing promotes accelerated digestion of meat without a feeling of heaviness.

Cranberry sauce for meat is prepared from the following ingredients:

• Cranberries fresh or frozen - 200 gr.
• Onion - 1 pc.
• Sugar - 35 gr.
• Apple cider vinegar - 45 ml.
• Boiled water - 100 ml.
• Salt - a pinch.
• Ground cinnamon and black pepper - a couple of pinches each.

Dressing preparation method:

Step 1. We wash the berries, dry them slightly and sort them out, removing defective (crumpled, unripe, rotten) fruits.

Step 2. We chop the onion.

Step 3. Mash the cranberries into puree in any way convenient for you.

Step 4. Mix the prepared onion and crushed cranberry puree in a saucepan.

Step 5. Pour in boiled water.

Step 6. After waiting for the boil, boil for another 10 minutes over low heat.

Step 7. Turn off and let the gas station cool down. Grind the sauce in a blender or in a meat grinder into a mass of a homogeneous consistency.

Step 8. Do not forget to add spices: cinnamon, pepper, salt and sugar. We add vinegar.

Step 9. After kneading, return to the fire: boil until the desired consistency is reached. If the process drags on, and the dressing seems excessively liquid, thicken with starch.

The sauce is ready: it will go perfectly with beef or veal.

Recipe for cranberry sauce for poultry meat using citrus fruits

What to take:

• Cranberries - 400 gr.
• oranges.
• Sugar: the amount is determined by taste.

We take enough oranges so that 100 ml of juice can be squeezed out of them and half a glass of zest can be removed.

Dressing preparation method:

Step 1. Place crushed cranberries in a saucepan.

Step 2. Add the remaining ingredients to it.

Step 3. We are waiting for boiling and boil over low heat.

Step 4. We achieve the required consistency, then grind everything in a blender.

Cranberry sauce according to this recipe will be the perfect complement to turkey and chicken meat.

Exquisite cranberry, walnut and raisin sauce

What to take:

• Cranberries - 600 gr.
• Raisins - 75 gr.
• Nuts (pecan) - 60-80 gr.
• Sugar - about 100 gr.
• Water - 200 ml.
• Orange peel from 1 fruit.
• Ground nutmeg and cinnamon - 0.5 tsp each

Dressing preparation method:

Step 1. Grind cranberries with sugar.

Step 2. Dilute cranberries with sugar with water and bring to a boil: simmer for another 7 minutes.

Step 3. Add chopped nuts, washed and dried raisins. Don't forget the spices and orange zest.

Meat and poultry will sparkle with new flavors if served with cranberry sauce prepared according to this recipe.

Cranberry sauce with fresh ginger

Cranberry Sauce Ingredients:

• Cranberries - 250 gr.
• Lemon zest - tsp
• Ground cinnamon - 0.5 tsp
• Water -3 tbsp.
• Sugar - 75 gr.
• Fresh grated ginger - 1 tbsp.

Dressing preparation method:

Step 1. Grind the berries with sugar.

Step 2. Dilute with water.

Step 3. After waiting for the boil, add the remaining ingredients: ginger, cinnamon, zest.

Step 4. Boil after boiling for 4-5 minutes: the sauce is ready.

This sauce is more suitable for desserts.

Cranberry sauce without heat treatment

Ingredients:

• Fresh cranberries - 250 gr.
• Oranges - 150 gr.
• Sugar - 100 gr.

Dressing preparation method

The washed and sorted cranberries, together with the orange (all its components, it is permissible to remove the seeds), are passed through a meat grinder. Grind with sugar.

The sauce goes well with turkey meat.

Sauce for confectionery

Ingredients:

• Cranberries - 400 gr.
• Apple - 1 pc. (about 100-120 gr.).
• Orange - half.
• Walnut kernels - 100 gr.
• Sugar - 50 gr.

Method for making cranberry sauce (photo below)

Grind each ingredient, except sugar, separately with a blender: in this case, the consistency will be more uniform. Grind, combine and add sugar.

The sauce is ready - it will be the perfect addition to pancakes and sweet pastries.

Cranberry sauce with honey for cheese

Ingredients:

• Cranberry - 200 gr.
• Grape juice - 100 ml.
• Honey - 60 gr.
• Walnut kernels - 2 tbsp. l.
• Provence herbs - 1 tsp

Dressing preparation method

Step 1. Grind cranberries and mix with juice.

Step 2. We put on a slow fire and warm up until the boiling process begins.

Step 3. Add honey.

Step 4. Remove from heat and add nuts and herbs.

The sauce goes well with cheese, but you can season meat dishes with it.

It is a sweet and sour dressing mainly for meat and confectionery dishes, made from fresh or frozen cranberries. For example, the traditional American Thanksgiving turkey has always been and still is served exclusively with cranberry sauce.

This cranberry sauce is able to give the dish a unique, bright and festive taste. The sauce is unique in its own way, it is not difficult to prepare, and besides, it is very fast, 5 minutes is enough.

Ingredients

• cranberry 100 g
• sugar 50 g
• water 50 ml
• corn starch 1 teaspoon

Cranberries are best used fresh, but if you can't get them, frozen will do. I used frozen.

Cooking

We prepare all the necessary ingredients. It is not necessary to defrost cranberries in advance, but it is necessary to rinse them a little in cold water.

Pour the berries into a saucepan or small saucepan and add sugar. We put it on the stove and heat it up.

Berries will give juice.

While the cranberries are heating up, move on to the starch. Why am I even adding it? There are 2 reasons: 1. Starch gives the sauce a more elastic consistency. 2. The sauce will need to be cooked quite a bit, only until it boils, so that the berries retain more vitamins. Therefore, in a saucepan, cranberry sauce will not thicken, and then starch will help us.

So, pour 50 ml of cold water into a glass and add one teaspoon of starch to it, mix until completely dissolved. If you add starch to hot water, there will be lumps, if you add starch directly to the sauce, there will also be lumps.

When the sauce boils, add water with starch to it and mix well. In fact, the sauce is ready, but now it is not as thick as you want, so leave the sauce on low heat for 2-3 minutes.

The sauce is ready. It can be used immediately like this, but I personally prefer a softer and more uniform texture and therefore I will work with a blender a bit.

Here now Cranberry Sauce definitely ready. It remains only to wait until it cools down. With this sauce, even the most ordinary dish turns into a festive treat. The finished sauce can be stored in the refrigerator for two weeks. Well, I served the sauce for cheesecakes. I also like cranberry sauce with or. Enjoy your meal!

Sweet and sour, rather thick and unusually bright cranberry sauce is not popular with us. But in vain! Cranberry sauce is the perfect accompaniment to almost any meat. It goes especially well with poultry meat - turkey and duck. But, most importantly, cranberry sauce is very useful. 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 indisputable advantage of cranberry sauce is its ease of preparation - literally 15 minutes and a delicious meat dressing is ready!

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

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

Required Ingredients:

• fresh cranberries - 350 gr.
• sugar - 3/4 cup
• orange peel - 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 photo

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

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

Yulia Vysotskaya, in addition to a prominent acting gift, 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 delicious, but also simple and quick dishes. The recipe for cranberry sauce for meat from Yulia Vysotskaya is a vivid 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, for cranberry sauce, you can use a mixture of 2 tbsp. l. orange juice and 1 tbsp. l. cognac.

Step-by-step instruction

1. Wash fresh cranberries, but do not defrost frozen ones - we immediately send them to a saucepan with a thick bottom.
2. Add sugar, water, cherry liqueur to cranberries. Mix everything and put on fire.
3. Cook the cranberry sauce until it boils, reduce the heat and continue to cook under the lid for another 15 minutes.
4. When the cranberry sauce thickens, we try: if there is little sweetness, add a little sugar, if there is not enough sourness - lemon juice.
5. Cool the finished cranberry sauce and send it to the refrigerator. Before serving, the cold sauce should be well kneaded with a fork so that it becomes homogeneous.

Aromatic cranberry sauce for fish - step by step recipe with photo

But not only meat and poultry are "friends" with cranberry sauce. Fish baked in the oven also goes well with cranberry sauce. Especially 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

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
• a mixture of black, white and red pepper - 1 pinch
• brown sugar -200 gr.
• zest of 1 orange

Step-by-step instruction

1. Cranberries, along with orange juice, zest and spices, put in a deep frying pan. Stir and simmer over low heat until half of the liquid has evaporated.
2. Then add sugar, bring to a boil again and simmer over low heat for 7-10 minutes.
3. Ready cranberry sauce check for sweetness, if necessary, add a little more brown sugar. If you like the taste of cranberry sauce, then remove it from heat and let cool.
4. Send the finished cranberry sauce to the refrigerator or freezer for 24 hours. Warm the cranberry sauce slightly in a saucepan before serving with the meat.

We offer you to watch a video on the topic of how to cook a delicious cranberry sauce (you can see a similar recipe in the program “Everything will be delicious”)