Cranberry evokes memories of Thanksgiving and holiday meals, but this little berry offers a burst of fresh fruit flavor well into the winter when we in Washington tend to forget there are types of produce other than apples, potatoes and citrus (courtesy of the Southern US).
I’ll admit that cranberry was always Juice or Sauce (cylindrical, with the rings from the can), but when I discovered how quick and simple it was to make my own with this cranberry sauce recipe, I never looked back.
My newest twist on the ever-evolving Cranberry Clementine Sauce resulted from a recent visit to Kochi, Japan, and our introduction to Yuzu Citrus. Yuzu is a citrus variety that’s both a mix of other citrus, yet like nothing else you’ve tasted, mixing the brightness of Meyer Lemon, the richness of blood orange and the mild tartness of grapefruit.
The complexity of Yuzu turns this simple dish into a real treat – the aroma is almost spicy and the citrus brightens without taking over. Clementines and pecans add additional texture, but are optional if you prefer a smoother sauce to a chunkier relish.
Citrus Cranberry Sauce
12 oz. fresh cranberries, rinsed
¾ C water
1 T Yuzu juice (100% juice)
1 T dried Yuzu peel, soaked in water, finely chopped
1 t dried Japanese ginger, soaked in water, finely chopped
1 C honey
3-4 clementines, peeled & cut into 3-4 pieces per segment
¾ C pecan halves, roughly chopped
In 3-quart saucepan with lid, bring cranberries, water, Yuzu peel, and ginger to a low boil. Reduce heat and simmer for 15 minutes, stirring occasionally.
Sweetener – instead of 1 C honey, substitute 1 C sugar or 1/2 C sugar & 1/2 C honey
Yuzu – Satsuma or clementine juice, zest