How to make sweet and sour sauce from cranberries to meat simply and quickly

Successfully smooth excessive satiety, and in some cases even snazzy of the second dishes, will help such tart berries as cranberries or cranberries. An unusual combination of shades of sour and sweet will bring a note of refinement to the dish, something reminiscent of restaurant cuisine. There are many different recipes for how to cook cranberry sauce for meat. Let us dwell on some of them, the most famous and popular ones.

Cranberry sauce for meat with oranges

A classic variant of the preparation is the combination of tart berries and citrus fruits. Very often replace the main component of cranberries or use them in equal proportions. We will analyze how to make a sauce of cranberries. The recipe is very convenient because it takes only thirty minutes to prepare the dish. In a heated frying pan pour 2 full st. L. Any olive oil, and then pour the finely chopped onion. Lightly fry the mass until light-golden color, put in a container about 2 cups of cranberry, 2-3 tablespoons. L. Any honey, zest and juice of 1 orange and pour ¼ cup of water. Can sauce a little salt. Be sure to use a variety of spices - to taste. Most often a mixture of ground peppers, dried basil and oregano (oregano) is added. Cover the container with a lid and allow to stand for 15-20 minutes. Some housewives also put a lot of chopped greens. The fragrance is simply unforgettable! You can serve the sauce as hot, directly from the plate, or in the cold.

Cranberry sauce for meat with honey

A pound of fresh cranberries is good from garbage, rinse several times and put into a saucepan. There also pour one medium finely chopped bulb. Pour a mass of 0.5 cups of raw water and put on a medium fire. After fifteen minutes, soften the softened mixture with a tolstalk, and then wipe it through an iron sieve, releasing it from the cake. In the resulting soufflery sauce pour 2 full st. L. Any olive oil, put 3 full st. L. Thick honey, spices to taste (cinnamon, ground pepper, Provencal herbs, oregano) and, stirring well, cook on very slow fire for another 25-30 minutes. Such a flavoring seasoning can be stored in a refrigerator in a glass container for up to ten days.

Pear sauce from cranberry to poultry meat

The excessively sour taste of berries can well "counterbalance" the sweet fruit. Take, for example, 1 very ripe pear and, peeling it off the peel and core, finely chop into cubes. To the fruit mass, add 1 cup of cranberries, 1 tbsp. L. Finely chopped root of ginger, ¼ cup sugar, juice ½ lime, pinch of salt. All pour ¼ cup of raw water and cook, covered with a lid. The cooking time will depend on the softness of the pears, since the cranberries need only five to seven minutes to soften. The mass will be ready when it starts to turn into puree. It is best to serve such a sauce of cranberries to the meat of freshly cooked chicken or to baked chicken legs. Although it is also successfully combined with other hot second courses. This sauce will be to taste any gourmet!