Cranberry Satsuma Relish Recipes

CRANBERRY-SATSUMA RELISH

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

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

Steps:

• Coarsely chop cranberries. Transfer to a bowl. Add mandarins, sugar and mint. Toss well. Serve.

HOLIDAY CRANBERRY SATSUMA RELISH

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

Steps:

• Coarsely chop cranberries. Transfer to a bowl. Add mandarins, sugar and mint. Toss well. Serve.

SATSUMA CRANBERRY SAUCE

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.)

CRANBERRY ORANGE RELISH

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.

EASY HOMEMADE SATSUMA AND HONEY CRANBERRY SAUCE

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

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! :)

HONEY SATSUMA CRANBERRY SAUCE

Steps:

• For the full recipe, please read Alice's PBS Column here.

CRANBERRY SATSUMA RELISH WITH COCONUT AND GINGER

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!

CRANBERRY SATSUMA RELISH

Steps:

• Coarsely chop cranberries. Transfer to a bowl. Add mandarins, sugar and mint. Toss well. Serve.