Description
Ingredients
Units Scale
- 50g fresh cranberries
- 1 orange
- 250 milliliter neutral oil
Instructions
- Wash the cranberries and zest the orange. Put everything into the blender. Pour in the oil. Blend on the highest setting until only tiny pieces are visible.
- Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 102°-103°C (215°-217°F), and maintain this temperature for the next 10 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
- Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
- Now, place the pot in the ice water and stir to cool the oil quickly. Pour the oil into the prepared fine sieve to catch the coarse particles.
- Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
- Allow the oil to drip through for about 20 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1 week.
- Prep Time: 5 min
- Passive Time: 20 min
- Cook Time: 10 min
