Baked meat in cranberry sauce

Content:

  • The use of cranberries and its use
  • Recipes with cranberries sauce

You like cranberries? For those who answered this question in the negative, the following information. Lingonberry – one of those berries, useful properties which can hardly be overestimated. It is rich in vitamin C and carotene. And the last concentration of this berry than in cranberries, apples and lemons. And vitamin B2, minerals, catechins, organic acids, tannin and pectin, copper (useful for patients with diabetes).
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The use of cranberries and its use

The leaves and berries of this culture are used asdisinfectant and diuretic rheumatism, cystitis, kidney stones, gastritis, in oncology, for recovery after diseases and many others.

More recently, scientists have shown that cranberries, particularly syrups therefrom, improves vision. This is not the whole list of diseases, which helps to fight this berry.

Surely, after reading about such benefits, manymake haste to find a sour, bitter berry culinary use. Jam, Preserves, teas – all this is certainly good, but it is not the limit for us. There are really interesting recipes cranberry sauces. They are suitable not only for desserts, but also for fish, meat.

Cranberry sauce was prepared for the first time in Sweden. Today he is in this country is particularly popular, they complement many dishes, from simple fruit to give them a special flavor to a variety of elite foods. There are recipes, which include honey or sugar, a variety of spices, as well as a small amount of alcoholic beverages from wine to vodka.

If you want to give the meat a spicy flavor, butno time or inclination to cook the sauce, you can simply add the crushed berries in fire in a pan or baking in the oven. There sauce recipe that is as easy to make: mash half a cup of berries, add a teaspoon of sugar and a little salt. The resulting mixture is ready to be served with meat. Also interesting taste effect, your dish will be different and brightly decorated thanks to the color of the sauce.

Incidentally, lingonberry berries may be used for the sauce and fresh and frozen. As you know, when properly frozen almost allvitamins in foods are stored, which is not true of dried berries and fruits. The principle of the preparation of cranberry sauce as follows: berry cook until soft, is ground to a uniform mass was. Then add the remaining ingredients. It so happens that the sauce would like to do a little thick; in this case the starch is added, which must first be diluted in water.

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Recipes with cranberries sauce

A classic sauce from cranberries

Suitable and various casseroles, and fish and meat.

0.5 kg necessary lingonberry berries, 250 ml of water, 150 g of sugar, a little dry wine, 1 hr. L. starch.

Preparation. In boiling water, put the berries and sugar, bring them to a boil, cook for 2 minutes. The resulting mixture is desirable to grind with the help of a blender, then add wine and boil. Separately, dissolve the starch in water, add and stir the sauce. To boil it after adding the starch in any case it is not necessary – immediately remove from heat.

Cranberry sauce and quince

It goes well with meat and fish. Due to the minimal heat treatment cranberries all the vitamins are stored in the recipe.

Needed cup cranberries, half a glass of wine, 1quince (you can substitute apple green), a bit of olive oil, honey, and sugar (1 tbsp. l.), spices to taste (good combination of black pepper, cinnamon and cloves).

Preparation. Prepared berries pound and pour the wine so that it covered the ground. Leave the mixture in a sealed container for an hour. Quince peel and finely chop and send it to stew in a suitable container, adding a little oil, and the resulting wine cranberry liqueur. At the end, add the sugar, honey and spices. When the sauce darkens, add the cranberries and bring to a boil and remove from heat.

Baked pork meat in a sauce of cranberries

This recipe is suitable for the festive table, and as everyday dishes: in fact the best ingredients here are simple, inexpensive recipe. But cooked meat to grace any table.

It should be 0.5 kg of pork pulp, orange (for zest and juice), 300 g of berries cranberries, salt and honey.

Preparation. Mix the honey and orange juice, whisk blender. After that, add the zest. Meat cut into slices 1 cm thick (as in the chops), salt. In the form of the mixture pour a little of the blender, put back the meat and fill it with the remaining sauce. Bake at 180˚S hour.

www.megaladys.com

How delicious to cook a chicken breast, to make it juicy, fragrant, with a beautiful golden crust? First of all, you should choose quality meat – it is better to use not fresh, but fresh chilled breast, which will turn out more juicy and tender. If you clearly follow all the recommendations, which gives a step-by-step recipe, the baked chicken breast will preserve all the juices and aromas, it will turn out to be incredibly tasty and appetizing.

The delicate taste of the bird perfectly complements the cranberry sauce, which even a novice cook can easily cook in just 5 minutes! It gives the dish not only a beautiful color and aroma, but also an interesting sweet and sour taste. Be sure to try a combination of chicken and cranberry sauce – you will surely like it!

See also: Chicken breast baked in foil in oven. The recipe with the photo.

Ingredients for the preparation of baked chicken breast:

  • chicken breast – 400 g;
  • salt – 2 chips;
  • mixture of ground peppers – 2 chips.;
  • curry – 2 chips.;
  • cumin – 1 piece;
  • vegetable oil – 1 tbsp.l.;
  • cranberries – 100 g;
  • sugar – 2 tbsp.l.;
  • red wine – 50 ml;
  • water – 50 ml.

Recipe for baked chicken breast preparation:

1) In a small container, pick up chicken fillet in a mixture of vegetable oil with spices and salt. For marinade we connect 1 tbsp.l.vegetable oil, a couple of pinch of salt and a mixture of ground peppers, add a little cumin and curry. We leave the meat to marinate for 30 minutes, placing it in the refrigerator.

2) In a hot frying pan, grill( or in another frying pan with a thick bottom) fry the chicken breast for 4 minutes on each side. Due to roasting all the juices remain inside the meat, and the breast itself will get a beautiful golden crust.

3) Transfer the fried chicken breast to a large piece of parchment paper.

4) Tightly wrap the meat in an envelope of parchment, then send it for 15 minutes in the oven, preheated to a temperature of 180 degrees.

5) After baking, remove the breast and let it lie wrapped in a bag for 5 minutes so that the juices are distributed correctly inside the meat.

6) Meanwhile, we prepare the sauce from cranberries: pour the berries in a saucepan or in a frying pan, add sugar, wine and water to them, mix and put them on the fire.

7) Cook the sauce of cranberries for 5 minutes, stirring constantly, some of the berries can be crushed with a spoon or spatula.

8) Open the parchment paper and cut the baked chicken fillet into thin slices.

See also: Turkey with mandarins, baked in the oven, recipe with a photo.

Lay the ready meat on a plate and pour it on top with hot cranberry sauce( if desired, it can be rubbed through a sieve).Have a nice appetite for you and your guests!

quladys.com

All kinds of sauces perfectly set off the taste of cooked dishes from meat, fish, poultry, vegetables, etc. Especially liked housewives

cranberry sauce for meat . This sauce makes the taste of meat more gentle, introducing its unique note into the overall harmony of the sound of the meat dish.

It is believed that cranberry sauce for meat is a legacytraditional American cuisine, where cranberry sauce is served to the turkey for Thanksgiving. Today, cranberry sauce for meat is also prepared in domestic conditions.

Cranberry sauce for meat

To prepare cranberry sauce you need:

  • cranberries – 1.5 kg
  • onions finely chopped – 0,5 l
  • water
  • sugar – 1 kg
  • vinegar – 0,5 l
  • salt – 1 tbsp. l.
  • garlic crushed – 1 tbsp. l.
  • ground cinnamon – 1 tbsp. l.
  • pepper fragrant ground – 1 tbsp. l.
  • celery seeds – 1 tbsp. l.
  • black pepper powder – 1 tsp.

Preparation

In the container pour out the berries of cranberries, add finelychopped onion, water. Bring to a boil, then cover and boil for 10 minutes until the cranberries become soft. Pass through the sieve – it will mashed.

In a saucepan, mix prepared spices with sugar, vinegar, salt. Add the puree from the cranberries and mix. Put on a fire and bring to a boil.

Sauce boil for 15-30 minutes in an open saucepan – it should acquire the consistency of ketchup. The sauce should be stirred so that it does not burn.

Finished sauce remove from heat, remove foam. Pour the sauce over hot sterilized jars. Covered with lids, sterilize for 5 minutes. Then roll the banks.

Bon Appetit!

srathbun.com

The recipe calls for a cup of water. You can easily substitute that with 1/2 cup of orange juice 1/2 cup of water if you want to increase the orange note in the sauce (cranberries and oranges play well together!)

You can also reduce the sugar if you want. Start out with half as much and add more if you think it needs it. If you use less sugar, reduce the amount of water you add as well.

Method

1 Rinse cranberries: Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.

2 Boil water with sugar: Put the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.

3 Add cranberries, cook until they burst: Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.

4 Stir in mix-ins if using: Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. We like to mix in a half a cup of chopped pecans with a few strips of orange zest.

Some people like adding raisins or currants, or even blueberries for added sweetness. You can also add holiday spices such as cinnamon, nutmeg, or allspice. If adding spices, start with a pinch of each and add more to your taste.

5 Let cool: Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools.

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