Here’s my cranberry sauce I promised you. It is a little different each year I think, but this what I made last week. My family was desperate for me to bring the cranberry sauce again this year so I guess that means it’s popular 
Usually I use regular navel oranges, but we had a box of satsumas and they were really great in it. You can use the juice and zest of one large orange instead. I also made it half a batch at a time because when I first made it I realized I hadn’t made enough for there to be leftovers, so I repeated it and then mixed them together. Worked out great.
Satsuma Cranberry Sauce
Ingredients
1 1/2 – 2 lbs fresh cranberries (depending on how chunky you like it)
1 1/2 cups cranberry apple juice
juice and zest of 2 satsumas
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp ground cloves
Instructions
Dump washed cranberries into and large pot. Pour cran-apple juice and satsuma juice into the pot. Turn heat to med-high. Add satsuma zest and spices.
Bring to a boil, it will begin to foam and bubble over so stir and turn it down a little. Keep simmering for 10 minutes. Mix and mash with a large spoon. It’s best served cold or at room temperature, but warm works too.
Don’t you love it when people are enthusiastic about something you bring and want you to bring it again! Looks tasty.
Looks lovely. Cranberry sauce is one of my favorite things about Thanksgiving!
We make cranberry sauce each year too, and it’s so much better than the canned stuff! It’s a life changer.
I LOVE cranberry sauce leftovers. Looks fabulous! I ccoked mine in apple cider this year. Yum!
Cranberries are definitely one of my favorite things about this time of year! I have to try this recipe out at Thanksgiving next year. It looks yummy!