SOUS VIDE ORANGE PUREE
This purée goes very well with wild game, charcuterie, and cheese and can be puréed with butter to make delicious orange butter. We use it to flavor purées on its own or, for a more mellow flavor, enriching with butter. When adding to butter, we typically add one orange to 1 pound of butter and purée while the butter is soft and the purée has cooled.
- Servings 411.25 KG
- Dish Side
- Time 14.5 HOURS
- Skill Beginner
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Wash the oranges, making sure to remove any wax and dirt.
Slice off the tops and bottoms of the oranges with a paring knife. Cut each orange into four pieces.
Weigh the oranges, then measure 25% of the oranges' weight in sugar. (For example, for 1000 grams of oranges, weigh 250 grams of sugar.)
Toss the oranges and sugar together in a stainless steel bowl. Add to a vacuum bag and vacuum seal at a minimum setting of 98% compression.
Cook sous vide at 80 degrees C for 14 hours.
Once cooked, empty the oranges into a Vitamix Vita-Prep.
Purée until smooth with the canola oil. Reserve until needed in the cooler.
You can also add 2 pounds of butter to the purée and process it in a food processor to make delicious orange butter.
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