Cranberry Sauce for Duck
Cooking poultry? Make the perfect berry sauce to go with it! This cranberry sauce for duck couldn't be easier, and you don't have to make it right before serving — which is handy, especially for a holiday dinner. You can cook it a few days ahead. Rosemary beautifully rounds out the sweet-and-sour sauce with a piney note, and that combination is just right for duck.
Mashenka
Recipe author
Cranberry Sauce for Duck
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 %
1 g
Fats 0 %
0 g
Carbohydrates 93 %
13 g
53 kcal
GI:
54
/
0
/
46
- Cranberries are a healthy, delicious berry that's good for far more than juices, jams, and other sweet treats — these tart little berries also make a wonderful sauce for meat. Today we're making a version that perfectly highlights the flavor of roasted duck. You can use fresh or frozen berries; the difference in taste is barely noticeable, and the sauce turns out great either way. Rinse fresh berries in a colander and let the excess water drain. Thaw frozen berries first, ideally at room temperature, then rinse them with clean water. Put the prepared cranberries in a small saucepan. Add the granulated sugar and the sprigs of fresh rosemary, stir, and set over medium heat. Bring to a boil, then cook over medium heat for 10 minutes, stirring often with a wooden spatula. The berries should start to burst as they cook — help them along by pressing them against the bottom and sides of the pan. By the end, the sauce should be nicely thickened, thanks to the high pectin content of the berries. Take the pan off the heat and remove the rosemary sprigs. Stir in the white balsamic vinegar until well combined. Let the sauce cool to room temperature, then transfer it to a glass container and refrigerate until serving. If you won't be serving it soon, cover the container tightly. This sauce won't keep for weeks or months, but it will hold up in the refrigerator for 3–4 days without losing its quality.
Caloric content of the products possible in the composition of the dish
- Cranberries - 26 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Rosemary fresh - 131 kcal/100g
- Balsamic vinegar - 88 kcal/100g
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