Tag: cranberry sauce

Canned No More: Try Your Hand at this Cranberry Sauce

Nomiku sous vide cranberry sauce

We are not here to shame anyone that love the cranberry sauce from a can. Cranberry sauce, especially the canned variety, has a lot of nostalgia tied up in it and that cylindrical jelly gets the job done. But we are also all about starting new traditions.

If you are ready for some new flavors and texture in your cranberry sauce, we have just the recipe for you. This Honey-Bourbon Cranberry Sauce is closer to a relish or chutney than … Read more

Here’s What to Cook for Thanksgiving

All of our favorite sous vide Thanksgiving recipes all in one handy place to get your feast on! Happy Thanksgiving!

Sous Vide Thanksgiving Turkey

Sous vide turkey is outrageously juicy and delicious. It will be the best bird you’ve ever eaten in your life. But if you need any other reasons as to why to sous vide this holiday here they are:

• Can be cooked up to a week in advance and stored in the refrigerator.

• Open up … Read more

Leftover Sous Vide Cranberry Sauce Grilled Cheese

Serves 1

Cook time: 10 minutes



  • 2 Slices Hearty Whole Wheat or Multigrain Bread
  • 1 Tablespoon Butter – room temperature
  • 2 slices Sharp Provolone
  • 1 tsp Sous Vide Cranberry Sauce



  1. Warm up a hot cast iron skillet on medium high.
  2. Butter all sides of both slices of bread generously. Put both slices of bread on the skillet to toast. 
  3. Flip once one side is toasted and add cheese on top of one slice with a teaspoon of cranberry 
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Sous Vide Honey-Bourbon Cranberry Sauce

Cook time: 1 Hour Sous Vide

Yields: 1¾ Cups


  • 7.5 oz Fresh Cranberries
  • 1 Cup Honey
  • 1 Tablespoon Orange Zest
  • ½ oz Bourbon


  1. Set Nomiku water bath to 84°C (183.2°F).
  2. Put all ingredients into a zip bag and seal using the water displacement method.
  3. 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
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