Satsuma Cranberry Sauce
Yield: Servings: 6 to 8
Source: Fine Cooking: By Layla Schlack
Fragrant satsumas add bright, juicy, floral sweetness to tart cranberries. If you’re a Negroni lover, you’ll enjoy the flavor of Campari with the citrus, but if you don’t drink it, no need to buy a bottle for this recipe.
12 oz. cranberries, fresh or frozen
12 oz. satsumas, zest finely grated (about 2 tsp.) and juiced (about 1/2 cup)
1/2 cup turbinado sugar
Pinch kosher salt
2 Tbs. Campari (optional)
Combine the cranberries, satsuma juice, sugar, and salt in a 2-quart saucepan. Bring to a boil over high heat. Reduce the heat to a simmer and add the Campari, if using. Simmer, stirring occasionally, until the cranberries have mostly burst, 5 to 7 minutes. Stir in the zest. Let cool to room temperature, about 1 hour, before serving. (The sauce will thicken as it cools.)
*These recipes are contributed by users of the RecipeHive service. The recipe ingredients or instructions may have been altered from the original by the user that submitted them. Accuracy is not guaranteed.