Elaine's Mandarin Cranberry Sauce

The holidays are just not complete without this version of cranberry sauce. It is the only version our large extended family wants. Served in a clear glass apothecary jar, it add a most festive touch to the banquet. A gravy spoon works well for serving.


2 - 12 oz. bags of Cranberries 2 - Satsumas (Mandarin Oranges) 2 - cups Water 1 - cup Sugar (Adjust to taste. It should be slightly tart.) 1/2 tsp. Vanilla 1 - cup coarsely chopped Walnuts

Nutritional information

No nutrition information available


Wash and sort berries and place in large sauce pan. Peal satsumas and cut once so that the segments are split in half, remove any seeds, and separate the segments as you add them to the cranberries. Add water and sugar and bring to boil over medium heat, stirring occasionally. Cook till berries have popped, stirring occasionally. Remove from heat and add Vanilla. Let cool about half way before adding nuts. Cool to room temperature. Place is glass container and refrigerate for several hours or overnight before serving. This recipe freezes well and may be made well ahead of time.