This recipe for Satsumas Poached in Red Wine is my absolute favourite Christmas day dessert. It’s light, full of flavour and so settling after a big meal, whilst being decadent and visually stunning.
This recipe for Satsumas Poached in Red Wine is so versatile.
It can be served hot, warm or cold. With a dollop of clotted cream, ice cream, or just as it is.
It can also happily be made a day or two ahead of time.
And if it’s decanted into a pretty sterilised glass jar, it’ll make a perfect homemade Christmas gift too.
Now don’t get me wrong, I love Christmas pudding.
And Christmas cake (sans marzipan for me please!).
And especially mince pies.
But I don’t want to eat any of those after indulging in my Christmas dinner. They’re just too heavy and don’t sit comfortably at all.
But I do want dessert.
So that my friends is where this awesome dessert for poached satsumas comes in.
Full of deep satisfying flavours that soothe your tastebuds into a festive trance.
Yet with none of the starchy, heaviness of a more traditional Christmas pud.
And not only is it dairy free and gluten free. But because it’s Christmas, it’s 100% guilt-free too :)
How to Poach a Satsuma
Peel your satsumas, trying to keep them whole and intact. I try to find the satsumas with really puffy skins for this recipe.
Whilst it would still taste great with clementines for example, the skin is often much more difficult to peel. And you then risk splitting up the fruit into segments rather than keeping them whole.
You might want to buy a couple extra just in case any do split as you’re peeling.
Pop the fruit into a bowl and cover with boiling water straight from the kettle.
Leave for 2 minutes, then carefully (the bowl will be very hot!) pour the water away.
This will make removing any stringy white bits of pith from the fruit incredibly easy.
I use a small pairing knife and gently scraped the pith all away.
Don’t forget, the skin and the pith can go into the compost bin so you’re not wasting a thing.
Here you can see how different the fruit look once the pith has been removed.
They certainly look a lot more appealing!
How To Make a Spiced Red Wine Poaching Syrup
To make the utterly delicious red wine syrup, pour the wine, water and sugar into a saucepan and bring to a boil.
Stir, and when the sugar has dissolved, add in the cinnamon stick and vanilla pod.
You then want to boil until it has all reduced by half.
I found the easiest way to measure this is to place the handle of a wooden spoon into the pan, and the red wine will lightly stain it.
You can then test again as the wine gets reduced until you’ve roughly reduced it by half.
Then simply pour the spiced wine over the peeled satsumas and serve hot, or let cool.
When you serve, give each person one whole satsuma and a good glug of the spiced wine too.
We always have plenty of the red wine syrup left, and I love it poured over vanilla ice cream (and I’ve even been known to slurp it straight from the spoon too!).
You could add more satsumas into this recipe without increasing the amount of liquid. As a total guesstimate, I would say there was enough red wine syrup to comfortably serve up to ten people/satsumas. So feel free to increase the amount of fruit you add whilst keeping all the other ingredients the same.
Or just enjoy the syrup over the next few days. I won’t judge ;)
Giving the Gift of Poached Satsumas
If you’ve like to give these poached satsumas as a gift, you’ll need to find a good-sized jar to gift them in.
The one I’m using in the picture below is a large recycled olive jar. However, a good-sized Kilner jar would work well too.
You’ll need to give it a good scrub in hot soapy water and then sterilise it.
I have a dishwasher, so I simply run the jar and the lid through on a hot wash and they come out magically sterile.
However, if you don’t have a dishwasher, there are several other ways you can sterilise both the jar and the lid. Take a peek at this article for some ideas: BBC Good Food.
You could make the poached satsumas up to 5 days before they will be eaten. However please note that I haven’t tried this (they would never last that long with me around!), so I’m unsure if the fruit texture would change over time.
Christmas Food Traditions
It’s funny how a dish can become such a huge tradition in itself.
This single dessert is probably my most famous contribution to our festive family history. I always make it, without fail, on Christmas Eve.
It then either gets reheated gently whilst we devour the turkey, or it’s simply served cold. It’s so, so good.
However, if you’re more of a traditionalist and like a warm, stodgy dessert on the big day, why not take a peep at my traditional figgy pudding recipe? Not promising you’ll have room after indulging in Christmas dinner, but it’s a fun read if nothing else!
As always if you try this, or any of my other recipes and would like to share the pics online, please tag me so I can see! You can find me pretty much everywhere as @hedgecomber. This recipe was originally published in 2012, and has been updated with some pretty new photos!
- 1 bottle red wine
- 100 ml cold water
- 400 g sugar - white or brown is fine
- 6 satsumas
- 2 cinnamon sticks
- 1 vanilla pod - use a sharp knife to cut it down the whole length of the pod
In a saucepan bring the wine, water & sugar to the boil.
Stir, and once the sugar has dissolved, add the cinnamon & vanilla pod.
Keep boiling hard until it has reduced by half.
Meanwhile, peel the satsumas (leaving them whole).
Place in a bowl and cover with boiling water from the kettle.
Set a timer and let them poach for 2 minutes.
After 2 minutes carefully pour the hot water away and refill with cold water.
Then use a small pairing knife to gently scrape the white pith away from each fruit.
When finished, place the satsumas into your serving bowl or glass jar that you wish to gift them in.
When the wine has reduced by half, pour it over the satsumas and place the cinnamon & vanilla on top.
You can serve it immediately or leave to cool before storing in the fridge until needed.
These look beautiful and I bet they smell wonderful! All the traditional tastes and scents of Christmas in one dish! : ) And I LOVE your big spoons!
Hey Debs, they do smell incredible. I hope you get a chance to make them, they’re so simple yet so impressive.
PS thanks for the spoon love! :)
Yum! This looks really good! What kind of red wine do you use?
Whatever’s cheap Heather! Seriously, you’re going to reduce it to a syrup and flavour with the cinnamon so it really doesn’t matter. I hope you get a chance to make it, and that your whole family love it too :)
Tammy/Our Neck of the Woods says
This looks delicious! I think just the smell alone would be amazing!
You certainly won’t need any scented candles if you make a big batch over Christmas, that’s for sure!
-h (@taste-buds) says
I love this idea. Mulled wine is one of my favourite wintertime beverages, so I can only assume that this would be amazing too!
I do hope you get a chance this season to try it -h! Thanks for stopping by and taking the time to leave a comment :)
Gorgeous photos. I’m looking forward to trying this idea with satsumas. thanks for sharing it. I am giving away two great prizes on my blog: a $50 gift certificate to my favorite jeweler robinsonlane.com and a copy of a new book published by fellow blogger, Kat Robinson. It is called Arkansas Pie: A Slice of the Natural State. I just know you will love either one. http://diningwithdebbie.blogspot.com/2012/11/2012-merry-merry-munchies-3-baked.html Come link up to enter.
Thanks Debbie! I’m on my way over to take a peep…!
April @ The 21st Century Housewife says
What a lovely Christmas dessert! I love all the wonderful flavours in your Satsumas Poached in Red wine, and they look just beautiful.
Thanks April, it is always top of our dessert list! I hope you love it too x
[email protected] says
Wow! This is such a neat recipe.
I am excited to try it out sometime!
Thanks for sharing on Natural Living Monday.
Hi Angela, I hope you love it as much as we do!
Thanks for dropping in :)
Judy @Savoring Today says
I have never had anything like this, but I love the way it looks and am intrigued to try it! Orange, cinnamon, vanilla, and red wine — very Christmas-y. Thanks for sharing on Hearth & Soul Hop. :)
Hi Judy, thank you for stopping by! I hope you get a chance to try it this winter, it really is the perfect antidote to all the rich, heavy food usually served over Christmas.
Delicious dessert, easy at the time elagant, thanks for sharing with Hearth and Soul blog hop. I am highlighting this recipe.
Absolutely Swathi! Super simple, yet impressive – that’s my kinda food!
I love this idea and am keen to make some up for gifts for christmas. However I would like to make them in advance, any idea if they’ll keep in a sealed jar and how long for?
Jane Sarchet says
Hi Linda. Unless you plan to preserve them (which is way beyond my skill set!) you’ll need to use them within a day or two of making. Hope that helps!
Thanks for that, good job I asked you otherwise it would have been a waste! I shall save that treat for the festive season.
Thanks again, Lin.
Jane Sarchet says
You’re welcome, they really don’t take long to make either! I hope you enjoy
These look lovely. Covid permitting we are going away this xmas having booked a cabin in the woods with a hot tub (gives the children one less set of parents to worry about in the current situation). Intend to make these a couple of days before to have for dessert on Xmas day.
Jane Sarchet says
OMG Sue, that sounds like my perfect Christmas! Fingers crossed it all goes ahead, please have a lovely time and I’m honoured that you’re planning these satsumas for your special day! I hope you love them as much as we do :)
Nic | Nic's Adventures & Bakes says
Thanks for sharing, these look lovely, you could put these in jars for gifts :)
Jane Sarchet says
Hey Nic, thanks for stopping by! They make a lovely homemade gift, and a really frugal one too!
I hope you love them if you give them a go :)
Just a Few Lines to Say Thank You So Much for the Wonderful Recipe !!! I’ll Definitely Try It.