CRANBERRY-SATSUMA RELISH
To jazz up this easy five-ingredient cranberry sauce, we used everything the seasonal satsuma tangerine has to offer-from juicy fruit segments to fragrant zest. A generous tipple of a bold red wine went in while the fruits simmered together, perfuming the room with holiday cheer.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Thanksgiving Recipes
Time 30m
Yield Makes 5 cups
Number Of Ingredients 5
Steps:
- Finely grate zest of satsumas into a bowl. Peel and section fruits, removing as much stringy membrane as possible, then seed and coarsely chop flesh; transfer with any juices to bowl.
- Combine sugar and wine in a large nonreactive saucepan. Bring to a vigorous simmer over medium-high heat, stirring until sugar has dissolved. Stir in cranberries and 1/4 teaspoon salt. Reduce heat to medium and simmer, stirring constantly, until some of the cranberries begin to burst and collapse, 5 to 7 minutes.
- Stir in satsuma zest, flesh, and juices; cook 1 minute more. (Relish should be chunky and not too broken down, with some cranberries still intact.) Let cool completely in pan, stirring a few times, before serving. Relish can be refrigerated in an airtight container up to 1 week.
CRANBERRY-SATSUMA CHUTNEY
Number Of Ingredients 10
Steps:
- Peel satsumas, and finely chop ¼ cup rind. Discard remaining rind. Chop satsumas, discarding seeds, if necessary. Spray a large Dutch oven with nonstick cooking spray, and heat over medium-high heat. Add satsuma rind, onion, and jalapeño. Cook until onion is softened, stirring often, about 5 minutes. Add cranberries, chopped satsuma, 2½ cups water, brown sugar, vinegar, mustard, salt, and celery seed. Bring to a boil over high heat, reduce heat, and simmer until thickened, stirring occasionally, about 35 minutes.
CRANBERRY SATSUMA RELISH
Some of you may already have our Mom's cranberry satsuma relish recipe from when she first shared it in our CSA box newsletters. Some folks are surprised to find that the cranberries are raw - but that's what makes this sweetly-tart recipe so fresh-tasting and delicious. The mint makes an unusual but addicting addition.
Yield Makes approx. 3 cups of relish
Number Of Ingredients 4
Steps:
- Coarsely chop cranberries. Transfer to a bowl. Add mandarins, sugar and mint. Toss well. Serve.
HOLIDAY CRANBERRY SATSUMA RELISH
This is an easy and flavorful cranberry and satsuma sauce that's a perfect side dish to go with your Thanksgiving meal.
Provided by Life in a Skillet
Categories side dish
Time 25m
Yield 6-10
Number Of Ingredients 5
Steps:
- Combine all ingredients in a medium saucepan.
- Turn heat on medium-low.
- Cook, stirring often, until cranberries are soft, about 15 minutes.
- Remove from heat and let cool.
- Cover and refrigerate. Serve cold.
CRANBERRY SATSUMA RELISH
Some folks are surprised to find that the cranberries are raw - but that's what makes this sweetly-tart recipe so fresh-tasting and delicious. The mint makes an unusual but addicting addition.
Yield Makes approx. 3 cups of relish
Number Of Ingredients 4
Steps:
- Coarsely chop cranberries. Transfer to a bowl. Add mandarins, sugar and mint. Toss well. Serve.
SATSUMA CRANBERRY SAUCE
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.
Provided by Layla Schlack
Categories Side dishes
Yield 6 to 8
Number Of Ingredients 5
Steps:
- 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.)
Nutrition Facts : ServingSize 6 to 8, Calories 80 kcal, Carbohydrate 1 g, Sugar 15 g, Fiber 2 g, Sodium 25 mg
CRANBERRY ORANGE RELISH
This cranberry orange relish is deliciously full of flavor, and it only takes 5 minutes to make! Perfect on the Thanksgiving or Christmas table, this easy, sweet-tart side is also great with roast chicken or pork.
Provided by Cheryl Malik
Categories Side Dish
Time 1h5m
Number Of Ingredients 5
Steps:
- In the food processor bowl, pulse four orange wedges until peel is no longer in large pieces. Add half the cranberries and pulse until finely chopped but not puréed. Transfer to medium bowl.
- Repeat Step 1 with remaining oranges, then add remaining cranberries. Transfer second chopped mixture to same medium bowl.
- Stir in ½ cup white sugar and one pinch ground cinnamon.
- Cover and chill for at least an hour (see Note). After one hour, taste and add more sugar, if necessary.
Nutrition Facts : ServingSize 6 g, Calories 76 kcal, Carbohydrate 20 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 19 g
EASY HOMEMADE SATSUMA AND HONEY CRANBERRY SAUCE
This satsuma and honey cranberry sauce recipe is perfect for Thanksgiving and Christmas! It only takes about 45 minutes to make, before chilling in the fridge overnight. I love using this cranberry sauce as a jam for sandwiches, yogurt parfaits, and toast too.
Provided by Kaitlynn Fenley
Categories Sides
Time 45m
Number Of Ingredients 4
Steps:
- Add all of the ingredients to a medium pot.
- Heat over medium, and bring to a light simmer. You should hear the cranberries start to pop.
- Reduce the heat to low and stir the sauce until all the cranberries have popped and the sauce starts to thicken.
- Remove from heat once the sauce is a thick consistency.
- Allow to cool slightly, then add to storage jars.
- Chill the sauce in the fridge for at least 12 hours before serving.
CITRUS GINGER CRANBERRY SAUCE :: DAIRY-FREE, GLUTEN-FREE, GRAIN-FREE, REFINED SUGAR FREE
For those who love cranberry sauce, I have a super simple, super delicious recipe for you today. It's my Citrus Ginger Cranberry Sauce, cooked witch citrus and ginger which helps develop the flavors of the cranberry even more.
Categories Condiments, Sauces, & Spice Blends
Time 1h5m
Number Of Ingredients 10
Steps:
- Wash the skins of your citrus and zest and juice the lemon, lime, and one orange.
- Zest your second orange and then peel and segment it, removing the white membrane from the segments. Roughly chop the peeled segments.
- In a saucepan over low heat, combine all of the ingredients (stir everything together) and cover with a tight lid.
- Let the cranberries cook down for 30-45 minutes (stirring a couple of times) or until the cranberries are soft and some of them have popped.
- Depending on the consistency that you like your cranberry sauce, you can puree it in a blender or with your immersion blender. I like to leave mine a little chunky, so I use my potato masher and just gently mash some of the sauce until about half is mashed and half is not. I like a little chunk in my sauce.
- Your sauce should get relatively thick from the pectin in the orange, but if it's not thick enough for your liking, you can make a slurry of cornstarch or arrowroot with a little warm water and stir it in. Cook for about 5 minutes on low stirring regularly. This will thicken it quite a bit.
- Remove from heat and let sit for a few minutes before serving.
- You can serve hot, warm, or cold. It's delicious any way you choose. I love it with turkey, but it also tastes great plain, or over my dairy-free vanilla ice cream! :)
Nutrition Facts : Calories 47 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 3 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 75 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
HONEY SATSUMA CRANBERRY SAUCE
An easy citrus cranberry sauce made with fresh Satsuma mandarin orange juice, honey, and fresh cranberries.
Provided by Savory Sweet Life / Alice Currah
Time 18m
Yield 2 cups
Number Of Ingredients 4
Steps:
- For the full recipe, please read Alice's PBS Column here.
CRANBERRY SATSUMA RELISH WITH COCONUT AND GINGER
I absolutely adore the flavor combo of cranberry and orange. If you can't find satsuma oranges, you can use any orange you like. You can even use tangerines and the flavor is outstanding.
Provided by Jessica Espinoza @ Delicious Obsessions
Categories Condiments, Sauces, & Spice Blends
Time 15m
Number Of Ingredients 9
Steps:
- Zest and peel your oranges. Break into segments.
- Zest and juice your lime.
- Place your cranberries, oranges, ginger, zest, and lime juice in a food processor and pulse until roughly chopped.
- Add your walnuts, shredded coconut, honey or maples syrup, salt, and cinnamon and pulse until you achieve the texture you like.
- Serve with your favorite holiday meal. This can be made ahead and served the next day. Tastes great! Will keep up to 4 days in the fridge.
- Enjoy!
Nutrition Facts : Calories 47 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 2 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CRANBERRY SATSUMA RELISH
Categories Orange
Number Of Ingredients 4
Steps:
- Coarsely chop cranberries. Transfer to a bowl. Add mandarins, sugar and mint. Toss well. Serve.
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