Cranberry-Satsuma Chutney

Cranberry Satsuma Chutney

A longtime staple of the Thanksgiving table, cranberry sauce is easy to overlook when preparing the annual feast. Here, we’ve taken a tart cranberry sauce and infused it with sweet Louisiana satsumas.

Satsumas, a local gem of the citrus crop, are widely available throughout South Louisiana from late fall through early winter. Their quick-peeling skin makes them easy to snack on, but we love them for cooking. Their flavor is similar to clementines, though they tend to grow a bit larger and have a sweet-tart flavor.

As the feast nears, remember that this sweet and spicy cranberry-satsuma chutney can be prepared up to one week in advance.

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Cranberry-Satsuma Chutney
Serves 15
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  1. 1 pound satsumas or tangerines
  2. ¾ cup chopped yellow onion
  3. 1 tablespoon minced jalapeño
  4. 2 pounds fresh cranberries
  5. 2½ cups water
  6. 2 cups packed light brown sugar
  7. ½ cup sherry vinegar
  8. 1 tablespoon whole-grain mustard
  9. ¼ teaspoon salt
  10. ¼ teaspoon celery seed
  1. Peel satsumas, and finely chop ¼ cup rind. Discard remaining rind. Chop satsumas, discarding seeds, if necessary.
  2. Spray a large Dutch oven with nonstick cooking spray, and heat over medium-high heat. Add satsuma rind, onion, and jalapeño. Cook until onion is softened, stirring often, about 5 minutes.
  3. Add cranberries, chopped satsuma, 2½ cups water, brown sugar, vinegar, mustard, salt, and celery seed. Bring to a boil over high heat, reduce heat, and simmer until thickened, stirring occasionally, about 35 minutes.
  1. Note: To tone down the heat in this sweet-tart chutney, remove jalapeño seeds and ribs before chopping.
Louisiana Cookin


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