| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 188 | 0g | 0g | 48g |
| sugars | fibre | protein | salt |
| 45g | 3g | 1g | 0g |
There’s something stunningly sublime about the mingling of two unlikely ingredients that creates magic, a third taste – a taste that feels like home. One such magical array is the Satsuma and Cranberry Sauce. This recipe, simmered in the sweet juices of Satsuma oranges, tart cranberries and dusted with a winterly sprinkle of ground cinnamon and cloves, is not just a sauce – it’s an experience.
A Tale of Two Worlds
As someone who straddles the culinary cultures of the Pacific Northwest and Japan, I have always enjoyed juxtaposing elements that walked different flavor paths. To think of it, this Satsuma and Cranberry Sauce brings together two distinct yet harmonious worlds. The Washington native cranberries, bold and brilliantly red, tenderly simmered with the mild, delicate zest of Satsumas, a citrus jewel from Japan. The result? A dynamic symphony that dances in your mouth, providing an unparalleled gustatory pleasure.
A Sauce, a Health Tonic
But this dish isn’t just about the delightful blending of flavors. The Satsuma and Cranberry Sauce is a boon for health-conscious gourmets. The natural sweetness of Satsuma, combined with cranberries, offers a potent dose of Vitamin C and antioxidants. Plus, the added spices not only elevate the aroma, but also offer a bunch of health benefits, including anti-inflammatory properties and digestive health aids.
If you’re keen on exploring elaborate meals or simple snacks with a gourmet twist, this sauce could prove to be quite versatile. It resembles the traditional cranberry sauce but packs a citrusy punch. Drizzle it over poached pears for a sweet finish, slather some on a turkey sandwich for a zesty kick or simply serve it alongside roast chicken or duck for a festive touch.
Every time I whip up this splendid fusion of Seattle and Japan in my kitchen, it feels like stirring a melting pot of cultures, a gastronomic journey relished one spoon at a time. I hope this Satsuma and Cranberry Sauce brings the same joy and zest to your table.
What You’ll Need
- 1 cup fresh or frozen cranberries
- 4 Satsuma oranges
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon orange zest (optional)
Method
Step One
Start by rinsing the fresh or frozen cranberries under cold water. Pat them dry and set aside. Zest one of the satsuma oranges and set the zest aside for later use.
Step Two
Peel the 4 Satsuma oranges, remove any seeds if necessary and section the oranges.
Step Three
In a medium-sized saucepan, combine the 1 cup granulated sugar and 1/2 cup water. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved.
Step Four
Once the sugar-water mixture is boiling, add the prepared cranberries, satsuma sections, 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground cloves. Stir well to combine all the ingredients and bring the mixture back to a simmer.
Step Five
Allow the mixture to simmer for 10-15 minutes, or until the cranberries have burst open and the mixture has thickened slightly. Be sure to stir frequently to prevent the mixture from scorching.
Step Six
When the sauce has thickened, stir in the satsuma zest, if desired.
Step Seven
Remove the sauce from the heat and allow it to cool for a bit before serving. Note that the sauce will continue to thicken as it cools.
This Satsuma and Cranberry Sauce can be served warm, at room temperature, or even chilled according to personal preference. It makes a wonderful accompaniment to holiday meals, or can be jarred and given as a homemade gift. Enjoy!
