Holiday Cranberry-Satsuma Relish

Holiday Cranberry-Satsuma Relish

Here’s this year’s Thanksgiving cranberry sauce recipe. It’s a keeper! I’ll definitely make it again, maybe next time I roast a turkey breast. This time I juiced a few satsuma tangerines to add liquid instead of tossing in a little orange juice and used this organic raw agave syrup as a sweetener. I’m totally sold on agave syrup; it’s not too sweet or cloying and has a nice clean taste. Plus it’s low glycemic, paleo, vegan – so it hits all the dietary requirement notes different family members and guests may require.  The Cointreau was an impulse addition and works well to enhance and deepen the orange flavor. I cooked the sauce long enough so the alcohol taste didn’t bite, but FYI alcohol never completely evaporates from a dish, so leave this out if you or a guest avoids alcohol completely.


Holiday Cranberry Satsuma Relish
Prep time
Cook time
Total time
Recipe type: side dish
Cuisine: American
Serves: 6-10
  • 6 satsuma tangerines, peeled, halved crosswise, and sections separated
  • 1 bag fresh cranberries
  • ¼ cup raw agave syrup
  • ½ cup freshly squeezed satsuma juice (approximately 3 medium satsumas)
  • pinch ground cloves
  1. Combine all ingredients in a medium saucepan.
  2. Turn heat on medium-low.
  3. Cook, stirring often, until cranberries are soft, about 15 minutes.
  4. Remove from heat and let cool.
  5. Cover and refrigerate. Serve cold.


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