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.
Servings 12
Calories 37kcal
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
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