Satsuma Cranberry Sauce Food

CRANBERRY-SATSUMA RELISH

Steps:

• Finely grate zest of satsumas into a bowl. Peel and section fruits, removing as much stringy membrane as possible, then seed and coarsely chop flesh; transfer with any juices to bowl.
• Combine sugar and wine in a large nonreactive saucepan. Bring to a vigorous simmer over medium-high heat, stirring until sugar has dissolved. Stir in cranberries and 1/4 teaspoon salt. Reduce heat to medium and simmer, stirring constantly, until some of the cranberries begin to burst and collapse, 5 to 7 minutes.
• Stir in satsuma zest, flesh, and juices; cook 1 minute more. (Relish should be chunky and not too broken down, with some cranberries still intact.) Let cool completely in pan, stirring a few times, before serving. Relish can be refrigerated in an airtight container up to 1 week.

HONEY SATSUMA CRANBERRY SAUCE

Steps:

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

CLASSIC CRANBERRY SAUCE

Steps:

• In a saucepan, combine cranberries, sugar, orange zest and juice, cinnamon, 1/4 teaspoon salt, and 1/4 cup water. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until cranberries burst and mixture thickens slightly, 12 to 15 minutes. (Sauce will thicken more as it cools.) Remove from heat; let cool completely. Refrigerate in an airtight container up to 1 week.

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.

HOLIDAY CRANBERRY SATSUMA RELISH

Steps:

• Combine all ingredients in a medium saucepan.
• Turn heat on medium-low.
• Cook, stirring often, until cranberries are soft, about 15 minutes.
• Remove from heat and let cool.
• Cover and refrigerate. Serve cold.

CRANBERRY-ORANGE SAUCE

Steps:

• Stir together cranberries, sugar, and ginger in a medium saucepan. Cook over medium-high heat, stirring occasionally, until sugar has dissolved and cranberries begin to pop, about 7 minutes.
• Add 1 cup water; simmer until thickened, about 4 minutes. Remove from heat; stir in orange. Let cool.

SIMPLE PORT & CRANBERRY SAUCE

Steps:

• Tip the port and sugar into a pan and bring to the boil. Add the cranberries, then cook for 5 mins for frozen and 8-10 mins for fresh until tender, but holding their shape. The sauce will thicken as it cools. Will keep in the fridge for 1 week or freeze for up to 6 weeks. Thaw for 2 hrs or overnight before serving.