This Cranberry Yuzu Sauce features fresh cranberries paired with yuzu citrus juice and marmalade for a contemporary twist on the holiday table staple.
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)
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
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:
Turkey & Cheese Puff Pastry Roll Ups
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
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 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
- 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.
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.
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