Best 10 Cranberry Satsuma Relish Recipes

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.

CRANBERRY SATSUMA RELISH WITH COCONUT AND GINGER

Steps:

• Zest and peel your oranges. Break into segments.
• Zest and juice your lime.
• Place your cranberries, oranges, ginger, zest, and lime juice in a food processor and pulse until roughly chopped.
• Add your walnuts, shredded coconut, honey or maples syrup, salt, and cinnamon and pulse until you achieve the texture you like.
• Serve with your favorite holiday meal. This can be made ahead and served the next day. Tastes great! Will keep up to 4 days in the fridge.
• Enjoy!

CRANBERRY-SATSUMA CHUTNEY

Steps:

• Peel satsumas, and finely chop ¼ cup rind. Discard remaining rind. Chop satsumas, discarding seeds, if necessary. Spray a large Dutch oven with nonstick cooking spray, and heat over medium-high heat. Add satsuma rind, onion, and jalapeño. Cook until onion is softened, stirring often, about 5 minutes. Add cranberries, chopped satsuma, 2½ cups water, brown sugar, vinegar, mustard, salt, and celery seed. Bring to a boil over high heat, reduce heat, and simmer until thickened, stirring occasionally, about 35 minutes.

CRANBERRY SATSUMA RELISH

Steps:

• Coarsely chop cranberries. Transfer to a bowl. Add mandarins, sugar and mint. Toss well. Serve.

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.

CRANBERRY RELISH

Steps:

• In a food processor, working with each ingredient separately, pulse apple, orange, cranberries, and walnuts until finely chopped. Transfer to a large bowl and stir in sugar.

CRANBERRY SATSUMA RELISH

Steps:

• Coarsely chop cranberries. Transfer to a bowl. Add mandarins, sugar and mint. Toss well. Serve.

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.

FRESH CRANBERRY RELISH

Steps:

• Pulse ingredients in a food processor until combined but still chunky.

MAMA STAMBERG'S CRANBERRY RELISH RECIPE

Steps:

• Grind the cranberries and onion together.
• Add remaining ingredients and mix.
• Put in a plastic container and freeze.
• An hour before serving, move the container from the freezer to the refrigerator compartment to thaw.
• The relish will be thick, creamy, and shocking pink.