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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.
Course Condiment
Cuisine American, Asian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Calories 37kcal
Author Michelle


  • 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