Satsuma Compote with Basil & Cinnamon

This Satsuma Compote with Basil & Cinnamon is extremely versatile. Chef Susan Spicer likes serving it with ice cream and “some nice little cookies.” Poppy Tooker suggests it as an interesting alternative to cranberries with any holiday bird or roasted pork.


  • 5 satsumas, cut in segments (reserve juice)
  • Juice of 3 additional satsumas (approximately 1-1/4 cups juice)
  • 3 tablespoons sugar
  • 1/2 stick cinnamon
  • 3 basil stems (leaves removed)
  • 2 tablespoons Grand Marnier or Mandarine Napoleon (optional)


Place satsuma segments in a bowl and set aside. In a small pot, combine all of the satsuma juice and sugar; stir to blend. Add cinnamon stick and basil stems and bring to a boil. Reduce heat and simmer for about 10 to 15 minutes or until liquid is reduced by half and becomes syrupy. Remove from heat and use tongs or a spoon to remove cinnamon stick and basil stems. When mixture is cool, stir in liqueur. When completely cool, pour over satsuma segments. Stir gently to mix.

Yields one cup

Recipe compliments of Susan Spicer

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.