Satsuma Cranberry Sauce

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Yield: Servings: 6 to 8


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.)