In Season Now: Satsuma Oranges

Mandarin oranges are natures sweet gift to us in the winter and Satsumas, the sweetest of all mandarin oranges, peak November - December.  I've been buying these up at Whole Foods Market for snacks and now that Christmas is approaching I'm planning to use them in baking and cooking.  Satsumas are super sweet, tender, seedless, peel easily and have easy-to-seperate segments. And as an added bonus they're gorgeous! These little beauties look great atop a centerpiece or peaking out a stocking.

Store at room temperature and use within five days.  Make sure to buy them with a stem and leaf still attached. Here are a collection of recipes for Satsuma Oranges.  Enjoy!


Salmon with Satsuma Orange Butter Sauce and Chives - click for recipe
by Emeril Lagasse


Satsuma Orange and Dried Cranberry  Chutney
by Food and Wine

  • 2 pounds satsuma oranges, skin on, thinly sliced (may also use clementines or juice orangeds)
  • 1 cup sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 cup dried cranberries
In a medium saucepan mis the satsumas with the sugar and lemon juice.  Simmer over moderately low heat, stirring occasionally, until thick, about 45 minutes.  Stir in cranberries and remove from the heat.  Let cool to room temperature about 1 hour. 

by Bon Appetit 



Candied Satsuma Peels
by Cooking Light
  • 12 satsuma oranges
  • 2 1/2 cups sugar, divided
  • 3/4 cup water


1. Peel oranges; scrape white pith from rind. Reserve orange sections for another use. Cut rind into 1/4-inch strips.
2. Combine 1 1/2 cups sugar and 3/4 cup water in a medium saucepan over medium heat; cook 2 minutes or until sugar dissolves, stirring constantly. Stir in rind; cover, reduce heat, and simmer 3 minutes. Remove from heat; cool completely. Strain rind mixture through a sieve into a bowl. Discard liquid. Pat rind dry with paper towels. Place remaining 1 cup sugar and rind in a medium bowl, tossing well to coat.







Satsuma Cocktails
OPTION 1
  • 1 satsuma orange, peeled and sectioned.  Freeze at 30 minutes.
  • 1/2 cup dry gin
  • 1/2 cup fresh satsuma orange juice (about 2 oranges)
  • 1 tablespoon Grand Marnier
 Place crushed ice in a martini shaker. Add gin, juice, and Grand Marnier to shaker; shake well. Strain 1/2 cup gin mixture into each of 2 martini glasses. Add 4 frozen satsuma sections to each glass. Garnish with rind, if desired.






OPTION 2

  • 2 ounces Beafeater gin
  • 1/2 ounce sweet vermouth
  • 1 1/2 ounces fresh Satsuma juice
  • 1/2 ounce simply syrup
Combine ingredients in a cocktail shaker with lots of ice. Shake until it so cold it burns your hands. Pour into a tall glass with ice

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