Easy Homemade Satsuma And Honey Cranberry Sauce Recipes

HONEY CRANBERRY SAUCE

Steps:

• Pick through cranberries and throw away any bad ones. In a medium saucepan set to medium-high heat, add cranberries, water, orange juice, and honey. Bring to a boil and reduce heat to low.
• Let thicken, stirring occasionally for about 8-10 minutes until most of the cranberries half burst and the sauce is the desired thickness (sauce will thicken much more as it cools).
• Remove from heat and stir in orange zest, cinnamon, nutmeg and salt. Taste and adjust if desired. Watch out - it will be hot!
• Refrigerate in a sealed container and bring to room temperature before serving. Sauce will keep in the refrigerator for up to two weeks.

HONEY SATSUMA CRANBERRY SAUCE

Steps:

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

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.