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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- 1 pound satsumas or tangerines
- ¾ cup chopped yellow onion
- 1 tablespoon minced jalapeño
- 2 pounds fresh cranberries
- 2½ cups water
- 2 cups packed light brown sugar
- ½ cup sherry vinegar
- 1 tablespoon whole-grain mustard
- ¼ teaspoon salt
- ¼ teaspoon celery seed
- Peel satsumas, and finely chop ¼ cup rind. Discard remaining rind. Chop satsumas, discarding seeds, if necessary.
- 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.
- 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.
- Note: To tone down the heat in this sweet-tart chutney, remove jalapeño seeds and ribs before chopping.