Fine Cooking Magazine - November/December 2020

Featured in our2021 ThanksgivingGuide

Servings:6 to 8

香小蜜橘添加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.

betway电子竞技俱乐部

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
捏犹太盐
2 Tbs. Campari (optional)

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
蛋白质（G）：0

Preparation

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.

Tip

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.