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    Home » Recipes » Spreads & Syrups

    Cranberry Yuzu Sauce

    Published: Dec 24, 2021 by Michelle · Leave a Comment

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    Jump to Recipe - Print Recipe

    This Cranberry Yuzu Sauce features fresh cranberries paired with yuzu citrus juice and marmalade for a contemporary twist on the holiday table staple.

    Cranberry yuzu sauce on a trivet.

    Why you'll love this recipe

    Traditionally, cranberry sauce is made with orange or lemon juice as an acid.

    This Cranberry Yuzu Sauce is a spin on a classic, with the addition of yuzu juice and marmalade.

    Using yuzu marmalade jam replaces some of the sugar that is needed in the cranberry sauce.

    What is yuzu?

    Yuzu is a citrus fruit that is commonly used in Japan and Korea.

    It looks like small yellow grapefruit and is very aromatic.

    The zest is commonly used in dressings (such as ponzu), marmalade, as well as tea.

    Yuzu is also referred to as "yuja" in Korean, so you may see different spellings but they mean the same thing.

    Some recipes using yuzu:

    Baked Matcha Yuzu Olive Oil Doughnuts

    Matcha Thumbprint Cookies (Small Batch)

    Easy Seaweed Salad (Wakame)

    5 ingredients you'll need

    • fresh cranberries: washed
    • granulated cane sugar: or white sugar; adds sweetness to counteract the natural tartness from the cranberries
    • yuzu juice: is usually sold in bottles at Asian supermarkets; you can substitute with lemon juice
    • yuzu marmalade: also sold in jars at Asian supermarkets; substitute with regular orange/lemon marmalade
    • water

    Cranberry yuzu sauce with a spoon on a marble trivet.
    How to make it

    Combine the cranberries, water, sugar, yuzu juice, yuzu marmalade in a small saucepan and bring to a boil over medium heat.

    When the cranberries burst, lower to a simmer and continue to cook for another 5-10 minutes, until thickened.

    Taste and adjust sweetness to your liking. (If the cranberry sauce appears too thick, add 1-2 tablespoon of water to thin it out a little).

    Remove from heat and let cool.

    Cranberry sauce will continue to thicken while cooling.

    Store Cranberry Yuzu Sauce in an airtight container in the fridge until ready to serve.

    How to store

    Store the Cranberry Yuzu Sauce in the fridge for up to 1 week.

    How to use

    Serve the Cranberry Yuzu Sauce with any protein or meat, such as turkey, pork or chicken.

    It's also great with meatballs.

    Try it as a filling in breads or buns.

    Other recipes you may like

    Be sure to check out these recipes:

    Waffle Turkey Sandwich

    Matcha Yuzu Hot Cross Buns

    Turkey & Cheese Puff Pastry Roll Ups

    Roasted Turkey Porchetta

    White Chocolate Cranberry Cookies

    Holiday Roast Pork With Wild Rice & Mushroom Stuffing & Roasted Potatoes

    Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

    Cranberry yuzu sauce with a wooden spoon on a trivet.

    Print Recipe

    Cranberry Yuzu Sauce

    This Cranberry Yuzu Sauce features fresh cranberries paired with yuzu citrus juice and marmalade for a contemporary twist on the holiday table staple.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Condiment
    Cuisine: American, Asian
    Servings: 12
    Calories: 37kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 1 bag 12 oz fresh cranberries, washed
    • ¼ C water
    • 3-4 tablespoon granulated sugar or more to your taste
    • 2 tablespoon yuzu juice
    • 2 tablespoon yuzu marmalade
    Prevent your screen from going dark

    Instructions

    • Combine the cranberries, water, sugar, yuzu juice, yuzu marmalade in a small saucepan and bring to a boil over medium heat.
    • When the cranberries burst, lower to a simmer and continue to cook for another 5-10 minutes, until thickened.
    • Taste and adjust sweetness to your liking. (If the cranberry sauce appears too thick, add 1-2 tablespoon of water to thin it out a little).
    • Remove from heat and let cool.
    • Cranberry sauce will continue to thicken while cooling.
    • Store Cranberry Yuzu Sauce in an airtight container in the fridge until ready to serve. Use within 1 week.

    Nutrition

    Calories: 37kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 47mg | Potassium: 14mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 1mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!

     

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    My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

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