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
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
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.