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.
- 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.
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