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.
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Make Ahead Tips
The sauce can be refrigerated in an airtight container for up to 3 days.
Along with tangerines and clementines, satsumas (Citrus unshiu) are part of the Mandarin family of small oranges with loose skin. Known as “honey citrus” for their sweet flavor, little satsumas are practically the perfect fruit: tender, juicy, easy to peel, seedless, and full of fragrant flavor. The harvest begins for these deep-orange fruits in late September or early October—earlier than other citrus—so they’re perfect for kicking off the citrus season.
Delicious! The Satsuma is just the right addition.
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
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