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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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 the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?