SATSUMA-CRANBERRY PROSECCO PUNCH
Makes about 7 servings
1 (750-ml) bottle prosecco, chilled
4 cups fresh satsuma juice
½ cup unsweetened cranberry juice
2 teaspoons orange bitters
I ce ring (see how-to)
Garnish: fresh rosemary sprigs
1. In a large punch bowl, combine prosecco, satsuma juice, cranberry juice, and bitters. Add ice ring. Garnish with rosemary, if desired, and serve immediately.
SATSUMA-CRANBERRY BUNDT CAKE
Makes 1 (10-cup) Bundt cake
¾ cup unsalted butter, softened
1½ cups granulated sugar, divided
¼ cup firmly packed light brown sugar
3 large eggs, room temperature
4 teaspoons lightly packed satsuma zest (about 7 small satsumas)
⅓ cup plus 1 tablespoon fresh satsuma juice (6 to 7 small satsumas), divided
2½ cups plus
