Cranberry-satsuma relish

The 2012 Thanksgiving issue of Bon Appétit had a cranberry-orange-mint relish recipe that looked pretty good, except that my wife can’t stand mint. So I left out the mint, substituted satsumas for the oranges, and used star thistle honey instead of sugar. I like to let this sit in the refrigerator overnight to allow all the flavors to meld. It makes a refreshingly tart complement to many meals, not just Thanksgiving.

Cranberry-satsuma relish

Cranberry-satsuma relish

A deliciously tart accompaniment to Thanksgiving dinner.


  • 24 oz fresh cranberries
  • 12 oz satsumas
  • 3/4 c star thistle honey
  • 1/2 c red onion minced
  • 1 T ginger peeled and minced


  1. The honey is a lot easier to mix if you heat it up in a pan of hot water first.
  2. Use a microplane to zest some of the satsumas, about 2 tsp zest.
  3. Use a food processor to pulse the cranberries until coarsely chopped. Transfer to ~3 qt bowl. I prefer a tall bowl, fits better in my frig.
  4. Peel the satsumas and separate the segments. Remove as much pith as possible. Coarsely chop (try not to lose any juice!) and add to bowl.
  5. Add the zest, honey, onion, and ginger to the bowl. Mix well, cover with plastic wrap, and refrigerate a few hours or preferably over night.

About Jim Vanderveen

I'm a bit of a Renaissance man, with far too many hobbies for my free time! But more important than any hobby is my family. My proudest accomplishment has been raising some great kids! And somehow convincing my wife to put up with me since 1988. ;)
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