# Kumquat and Cranberry Compote: Brighten Your Holidays with Tangy and Festive Flavors
As the holiday season approaches, the air fills with the scent of cinnamon, nutmeg, and cloves, and our tables are adorned with festive dishes that warm our hearts and delight our taste buds. Among these culinary delights, kumquat and cranberry compote stands out as a vibrant and flavorful addition to your holiday feast. This exquisite compote combines the sweet-tartness of kumquats with the tangy zest of cranberries, creating a harmonious blend of flavors that will tantalize your taste buds and leave you craving more.
This versatile compote can be enjoyed in a myriad of ways. Serve it alongside roasted turkey or chicken, where its tangy sweetness will complement the savory flavors of the meat. Dollop it on top of pancakes or waffles for a delightful breakfast or brunch treat. Swirl it into yogurt or oatmeal for a healthy and flavorful start to your day. Or simply savor it on its own as a refreshing and guilt-free snack.
With its vibrant color and delectable taste, kumquat and cranberry compote is sure to be a hit at your holiday gatherings. It's easy to make and can be prepared ahead of time, making it the perfect addition to your busy holiday schedule.
**In this article, you'll find two delightful recipes for kumquat and cranberry compote:**
1. **Classic Kumquat and Cranberry Compote:** This traditional recipe combines kumquats, cranberries, sugar, and spices to create a classic compote that's perfect for serving with roasted meats, poultry, or as a topping for yogurt or oatmeal.
2. **Spiced Kumquat and Cranberry Compote:** This variation on the classic recipe adds a touch of warmth and spice with the addition of cinnamon, nutmeg, and cloves. It's perfect for those who love the flavors of the holiday season.
KUMQUAT CRANBERRY SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Toast the coriander seeds in a dry medium saucepan over medium heat, shaking often, 3 to 4 minutes. Transfer to a paper towel, fold to cover, then crush the seeds with a rolling pin. Return to the saucepan.
- Add 1 1/2 cups water, the sugar, cranberries, kumquats and 1/4 teaspoon salt to the pan. Bring to a boil, then reduce to a simmer and cook until the berries burst and the sauce thickens, 18 to 25 minutes. (If the berries are not bursting after 15 minutes, gently mash with a spoon.) Let cool.
- Transfer the sauce to a bowl and refrigerate until chilled and thickened, at least 3 hours.
KUMQUAT AND CRANBERRY COMPOTE
Categories Condiment/Spread Berry Citrus Ginger Stew Thanksgiving Quick & Easy Cranberry Fall Kumquat Anise Gourmet
Yield Makes 8 to 10 condiment servings
Number Of Ingredients 7
Steps:
- Stir together all ingredients in a 4-quart heavy saucepan and simmer, uncovered, stirring occasionally, until berries have burst, 10 to 12 minutes. Remove star anise and cool completely.
CRANBERRY KUMQUAT SAUCE
Provided by Lillian Chou
Categories Berry Citrus Fruit Side Thanksgiving Vegetarian Dinner Cranberry Fall Winter Vegan Kumquat Gourmet Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- Prick kumquats 2 or 3 times with a sharp fork. Cover kumquats generously with cold water in a heavy medium saucepan and bring to a boil. Drain and rinse with cold water, then repeat 2 more times (to remove bitterness).
- Bring kumquats, sugar, and water (3/4 cup) to a boil in rinsed saucepan (liquid will not cover kumquats) over high heat, stirring until sugar has dissolved, then reduce heat and gently simmer, uncovered, stirring occasionally, 15 minutes. Remove from heat and cool kumquats in syrup, about 20 minutes.
- Transfer kumquats with a slotted spoon to a bowl, reserving syrup in saucepan. Add cranberries and 1/4 teaspoon salt to syrup and bring to a boil over high heat, stirring occasionally, then reduce heat and simmer, uncovered, stirring occasionally, until berries burst, 8 to 12 minutes. Remove from heat.
- While cranberries cook, quarter kumquats lengthwise, discarding any seeds.
- Stir kumquats into cranberry mixture and transfer to a bowl. Cool completely, stirring occasionally, about 30 minutes.
CRANBERRY KUMQUAT COMPOTE
Categories Condiment/Spread Sauce Thanksgiving Quick & Easy Low Sodium Wheat/Gluten-Free Cranberry Chill Kumquat Simmer Boil Gourmet
Yield Makes about 3 1/2 cups
Number Of Ingredients 4
Steps:
- With a sharp thin knife thinly slice kumquats crosswise, removing seeds. Pick over cranberries. In a small saucepan bring water with sugar to a boil and simmer, stirring until sugar is dissolved, 5 minutes. Add kumquats and simmer 5 minutes. With a slotted spoon transfer kumquats to a bowl. Add cranberries to syrup and simmer 10 minutes. Cool mixture completely. (Cranberry mixture and kumquats may be made 3 days ahead and chilled in separate airtight containers - so kumquats will retain their color).
- Just before serving, stir kumquats into cranberry mixture.
KUMQUATS
Kumquats are entirely edible when ripe, rind and all (although the seeds should be removed). They may be eaten as is, with seeds removed, cut in half, or sliced thinly and used as a garnish for a meat platter or in salads.
Provided by Patty Hern
Categories Desserts
Time 35m
Yield 16
Number Of Ingredients 3
Steps:
- Wash kumquats and cover with water in a non-aluminum saucepan. Bring to a boil and simmer for 30 minutes. Add sugar and cinnamon, return to a boil and cook for 5 minutes. Remove from heat and drain.
Nutrition Facts : Calories 117 calories, Carbohydrate 29.5 g, Fat 0.2 g, Fiber 1.9 g, Protein 0.5 g, Sodium 2.8 mg, Sugar 27.6 g
SWEET PICKLED-CRANBERRY COMPOTE
A unique combination of ingredients gives this compote a sweet and tangy pickled taste. If you don't have a mortar and pestle, place the toasted coriander seeds in a plastic bag and crush them using a rolling pin.
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- Toast coriander in heavy small skillet over medium heat until fragrant, stirring often, about 1 1/2 minutes. Cool. Coarsely crush coriander in mortar with pestle.
- Transfer coriander to medium saucepan. Add all remaining ingredients except cranberries and bring to boil, stirring until sugar dissolves. Reduce heat to low and simmer until mixture is reduced to 2 cups, stirring occasionally, about 8 minutes. Add cranberries and simmer until half of berries burst, about 5 minutes. Transfer mixture to bowl and cool. Remove orange peel. Cover compote and refrigerate overnight to allow flavors to develop. (Can be made 1 week ahead. Keep refrigerated.) Using slotted spoon, transfer cranberries to another bowl; add some of syrup and serve.
KUMQUAT COMPOTE WITH SAUTERNES AND GINGER
A simple dessert sauce that is absolutely delicious spooned over scoops of vanilla ice cream or frozen yogurt.
Yield Makes about 1 1/3 cups
Number Of Ingredients 7
Steps:
- Combine Sauternes, sugar, water and whole cloves in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to boil. Add kumquats and boil until tender, about 5 minutes. Transfer kumquats to medium bowl using slotted spoon. Continue boiling syrup until reduced to generous 3/4 cup, about 3 minutes. Discard bean. Pour syrup over kumquats. Mix in crystallized ginger. Cover and refrigerate compote until chilled, about 3 hours. (Can be prepared 3 days ahead.)
Tips:
- Choose ripe kumquats: Look for kumquats that are bright orange in color and free of blemishes. Avoid any that are green or have soft spots.
- Prepare the kumquats properly: To prepare the kumquats, wash them thoroughly and then slice them into thin rounds. Be sure to remove the seeds before slicing.
- Use fresh cranberries: Fresh cranberries are best for making this compote. If you can't find fresh cranberries, you can use frozen cranberries, but be sure to thaw them before using.
- Simmer the compote until thickened: The compote should be simmered until it has thickened and the kumquats and cranberries are tender. This usually takes about 15-20 minutes.
- Let the compote cool before serving: Allow the compote to cool slightly before serving. This will help the flavors to meld together.
Conclusion:
This kumquat and cranberry compote is a delicious and versatile dish that can be enjoyed in many ways. It can be served as a condiment with roasted meats or poultry, or it can be used as a filling for pies and tarts. It can also be enjoyed on its own as a snack or dessert. No matter how you choose to serve it, this compote is sure to please your taste buds.
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