Cranberry-Satsuma Relish

cranberry-satsuma relish placed next to roasted turkey
Photo: Con Poulos
Prep Time:
25 mins
Total Time:
30 mins
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.


  • 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


  1. 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.

  2. 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.

  3. 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.

Related Articles