Fragrant sweet orange balances the bright tang of dried cranberries in this classic ruby red sauce. The perfect partner to balance the richness of your turkey and trimmings.
Difficulty 2/5 Prep Time 5 MIN Cook Time 30 MIN Serves 6-8
FEATURED PRODUCTS
INGREDIENTS
- 1 cup (8 fl oz) cranberry juice
- 1½ cups (6¼ lb) dried sweetened cranberries
- 1 star anise
- 1 whole clove
- Grated zest and juice of 1 orange
- ⅛ tsp kosher salt
- ¼ cup (1¾ oz) superfine sugar
- 2 tsp cornstarch
- 1 tbsp water
DIRECTIONS
- Place the cranberry juice in a small saucepan and bring to a boil. Place the cranberries, star anise and clove in a heatproof bowl. Pour the hot juice over the cranberries, cover and steep for 15 minutes.
- Insert the wire rack into position 5. Select AIR FRY/SUPER CONVECTION/430°F/17 minutes and enable Rotate Remind. Press START to preheat. Meanwhile, continue to the next step.
- Place the cranberry mixture, orange zest and juice, salt and sugar in a 8-inch square ovenproof dish and mix.
- Once preheated, place the dish in the oven. When the Rotate Remind signals, stir and continue cooking.
- In a small bowl, dissolve the cornstarch in the water.
- Add the cornstarch to the cranberry mixture and stir to combine. Return to the oven. Adjust the time to 8 minutes, disable the Rotate Remind and press START.
- Remove and discard the star anise and clove and transfer to a serving bowl. The sauce will thicken as it cools.
Tip: Sauce will keep in an airtight container in the refrigerator for up to 1 week.
Courtesy of Breville.