The satsumas were late this year, with fruit ripening through March. The sad thing is that now as winter approaches, there are hardly any fruit for the upcoming winter season. Perhaps the rains will help with next year’s harvest. In any case, earlier in the year I experimented with making satsuma liqueur, and found that less is more when it came to accompanying spices: Most anything other than vanilla (like cinnamon, star anise, cloves, allspice, or ginger) resulted in a drink as medicinal as an unremarkable cough syrup—without the pleasant citrus flavor! So here is a simple infusion that highlights satsuma’s subtle aromas.