This make-ahead cranberry sauce features ponzu, a Japanese soy sauce blend that gets its complexity from the addition of vinegar and citrus juice. For a more nuanced flavor, seek out one made with yuzu—the bumpy citrus fruit is prized for its slightly floral juice.

EatingWell Magazine, November 2021

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Credit: Leigh Beisch

Recipe Summary

total:
25 mins
active:
15 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine cranberries, orange zest, orange juice, sugar and crushed red pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to a simmer and cook, stirring occasionally, until all the cranberries burst open and release their juices, about 10 minutes. Mash the cranberries, if desired. Stir in ponzu. Let cool to room temperature before serving.

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To make ahead

Refrigerate for up to 2 weeks or freeze for up to 2 months.

Nutrition Facts

3 Tbsp.
77 calories; sodium 29mg; carbohydrates 20g; dietary fiber 2g; sugars 16g; vitamin a iu 130IU; potassium 77mg.
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