Food & Cooking Recipes Holidays & Events Thanksgiving Recipes Cranberry-Satsuma Relish Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 14, 2019 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 25 mins Total Time: 30 mins Yield: 5 cups 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. Ingredients 1 pound satsuma mandarins (3 to 5) 1 ½ cups sugar 1 cup full-bodied red wine, such as Cabernet Sauvignon 1 ¼ pounds fresh cranberries, rinsed and drained; or frozen cranberries (6 cups) Kosher salt Directions 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. Rate it Print