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Satsuma Cranberry Sauce

Scott Phillips

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.


  • 12 oz. cranberries, fresh or frozen
  • 12 oz. satsumas, zest finely grated (about 2 tsp.) and juiced (about 1/2 cup)
  • 1/2 cup turbinado sugar
  • Pinch kosher salt
  • 2 Tbs. Campari (optional)

Nutritional Information

  • Calories (kcal) : 80
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 25
  • Carbohydrates (g): 1
  • Fiber (g): 2
  • Sugar (g): 15
  • Protein (g): 0


  • 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.)

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.


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Reviews (1 review)

  • Megann | 01/16/2017

    Delicious! The Satsuma is just the right addition.

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