Satsuma Turkey Glaze

Condiments and Sauces

Recipe courtesy of Rouses

Makes about 2 cups

  • 4 cups freshly squeezed satsuma juice
  • 2 tablespoons sherry vinegar
  • 6 tablespoons light corn syrup
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons Steen's Cany Syrup
  • 1 small (6 oz) can tomato paste
  • 1 cup chicken stock or turkey stock
  • 1/4 tablespoon satsuma zest
  • 1/2 teaspoon cornstarch, water mixture to thicken

Satsuma Glazed Turkey

Satsuma Glazed Turkey 

Click image to enlarge


Bring 4 cups of satsuma juice to simmer over medium heat. Simmer until reduced to 2 cups, stirring occasionally. Add the vinegar, corn syrup, Worcestershire, cane syrup, tomato paste and chicken stock to  the reduced satsuma juice. Slowly continue to simmer and reduce th sauce by one quarter. Whisk in the cornstarch-water mixture and simmer on low for another 10 minutes. When you are ready to use add the satsuma zest.

Note: Use this as you would any basting liquid.

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