Cook time: 1 Hour Sous Vide
Yields: 1¾ Cups
- 7.5 oz Fresh Cranberries
- 1 Cup Honey
- 1 Tablespoon Orange Zest
- ½ oz Bourbon
- Set Nomiku water bath to 84°C (183.2°F).
- Put all ingredients into a zip bag and seal using the water displacement method.
- Sous vide for 1 hour. Carefully remove from water bath and using a towel, smash the cranberries in the bag. Serve warm with your turkey or toss in an ice bath before refrigerating for later use.