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Zesty Cranberry Sauce

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 ๐Ÿ™‚

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.

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5 thoughts on “Zesty Cranberry Sauce”

  1. 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!

    ๐Ÿ˜‰ amy


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