CRANBERRY-SATSUMA RELISH
To jazz up this easy five-ingredient cranberry sauce, we used everything the seasonal satsuma tangerine has to offer-from juicy fruit segments to fragrant zest. A generous tipple of a bold red wine went in while the fruits simmered together, perfuming the room with holiday cheer.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Thanksgiving Recipes
Time 30m
Yield Makes 5 cups
Number Of Ingredients 5
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.
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Abshir mokhtar mohamed
[email protected]This relish is absolutely delicious! I'll definitely be making it again.
Nokubongwa Langa
[email protected]I'm always looking for new and interesting relish recipes. This one is definitely a keeper!
Biki Magar
[email protected]This relish is a great way to add some holiday cheer to your meals. I love serving it with turkey, ham, or chicken.
Lane Albrecht
[email protected]I've never made relish before, but this recipe was so easy to follow. I'm definitely going to make it again.
Yousif Elregeiba
[email protected]This relish is a great make-ahead dish. I made it a few days before Thanksgiving and it was even better the next day.
Mike McGahuey
[email protected]I'm not a big fan of cranberries, but I actually really enjoyed this relish. The satsumas and spices really mellowed out the tartness of the cranberries.
Sadaqataslam 333
[email protected]This relish is the perfect balance of sweet and tart. I love the way the cranberries and satsumas complement each other.
Nipun Theekshana
[email protected]I love the pop of color that this relish adds to my holiday table. It's so festive and cheerful.
MD Towhid
[email protected]This relish is a great way to use up leftover cranberries. I always have a lot left over after Thanksgiving and this is a delicious way to use them.
Hero_anime_edits
[email protected]I made this relish for my Thanksgiving dinner and it was a huge hit! Everyone loved the sweet and tangy flavor.
Afaq hassan
[email protected]This relish is the perfect addition to any holiday meal. It's flavorful, easy to make, and sure to impress your guests.
oduro Philip
[email protected]I've never had satsumas before, but I'm so glad I tried this recipe. The satsumas added a unique citrus flavor that really complemented the cranberries.
Cecy Romero
[email protected]This relish was easy to make and turned out so delicious. I love the festive color it brought to my holiday table.
Apana Eric
[email protected]This relish is a delightful burst of flavor! The combination of cranberries, satsumas, and spices creates a perfect balance of tart, sweet, and tangy. I served it with roasted turkey and it was a hit!