I only have satsumas and wanted to add orange zest to our cranberry sauce. Can we substitute the satsumas or should we use orange juice instead perhap

I usually use tangerine juice for the liquid- there's not much zest on one of these things, and it's hard to get off. Unfortunately, it hasn't been cold enough in California yet for the tangerines to finish ripening.

I would echo Joanna, but would add that I always use tangerines for my cranberry chutney--in fact I cut it in chunks and use everything. I like it better than orange. You should be fine with your satsuma zest!

I think the satsumas would be great! You're really just looking for the orange flavor from the zest to balance out the tartness from the cranberries, and satsumas should do the trick.