Recipes of cranberry sauce for poultry

One of the most famous gas stations in the countries of the west and America to the meat of the bird is cranberry sauce. His popularity was not spared also by our peoples, because at the expense of his sweet and sour taste he gives dishes from the bird with absolutely unique taste, aroma and festive appearance, and the useful properties of cranberries are known for a long time.

Preparing a dressing from cranberry sauce to meat is not a difficult process, although it can take us some time, mainly for heat treatment.

Tips and principles for preparing cranberry sauce for meat. Preparation.

As a rule, in order to make the recipe for cranberry sauce to be correct - only fresh berries are used, but if there are not any - there's nothing to worry about, the taste of refueling with frozen fruits will not suffer much.

Advice:

• Go over the berry, weeding out the fruitless fruit;
• Rinse well in water and dry at room temperature;
• Together with the other ingredients - throw everything into a container, cook until the berries burst, singling out the juice.
• If there is a mixer - throw the cranberries inside and grind them well until smooth.

Perhaps there are other nuances, but these are already "dances with a tambourine," which will not affect the finished product in any way, so pay special attention to them not worth it.

Recipe for cranberry sauce for turkey, American version

What Christmas in the US goes without a turkey? Yes, no. And what kind of turkey without cranberry sauce for the New Year holidays? It's tasty and unusual for us. The American and British tradition of celebrating the new year and Christmas smoothly migrated to Russia, people appreciated the delights of a joint dinner at home and began to cook cranberry sauce for meat according to recipes.

Ingredients:

• Cranberries - three full glasses;
• Orange peel - with a single fruit;
• Sugar - 1 glass, can be smaller, look to your liking;
• Natural orange juice - 0.5 cup;
• Red wine - 0,5 glasses.

Preparation:

1. Remove the peel from the orange and finely chop it;
2. Everything else is simple. Fold the ingredients in a saucepan, put the maximum fire and bring the mixture to a boil;
3. As soon as the mass boils, set a minimum fire mode and cook until all the fruits of cranberries burst, highlighting the desired juice;
4. When all the berries burst, and the dressing thickens, the pan can be removed from the fire;
5. We wait until the sauce is cooled and we throw everything into the blender;
6. Grind in the apparatus until a uniform liquid is obtained.

The shelf life of the finished product is large, so it is not necessary to prepare it directly on the day of the celebration. He can calmly wait for his time in the refrigerator.

Recipe for cranberry sauce to duck

Despite the fact that there is a traditional American recipe for cranberry sauce for a turkey, which goes well with a duck, and generally with any poultry meat, skillful cooks have found an even more successful version, which is specifically worked out for a duck.

Ingredients:

• Fresh or frozen cranberries - three glasses;
• Sugar - 1 glass, you can slightly less or more, depending on your taste;
• Orange - 3 pieces;
• Lemon - 0,5 pieces;
• Nut nutmeg, ground - 0.5 teaspoon.

Preparation:

1. We rinse and brush the cranberries, dry it;
2. From oranges squeeze the juice into a separate glass, in another container squeeze half a lemon;
3. Find a deep saucepan, inside which we place our berries, sugar and orange juice;
4. Mix well, put out a small fire and wait for the cranberry to burst;
5. At this point, add the pre-squeezed lemon juice;
6. Continue cooking for another 10-12 minutes sometimes stirring the future sauce;
7. Turn off the cooker, add half a teaspoon of nutmeg and let the product cool.

Cranberry sauce is preferably closed in a sealed jar and put in the refrigerator. When you want to use it, pull it out in advance, it thickens much.

Prepare cranberry sauce for any kind of poultry meat is not a big deal. Sweet and sour taste will please the whole family, and you will more than once return to this recipe. In addition, it is also great for pancakes, liver, any sweets. Bon Appetit!