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.
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Daisy Crawford
[email protected]This sauce is a staple in my kitchen. I use it on everything from chicken to fish to tofu.
Luna Family
[email protected]I've made this sauce several times and it's always a hit. It's the perfect addition to any holiday meal.
Catherine Dixson
[email protected]This sauce was way too sweet for me. I ended up throwing it out.
choe mckendrick
[email protected]I followed the recipe exactly and my sauce turned out runny. I had to cook it for an extra 30 minutes to thicken it up.
Gunnu Emmanuel
[email protected]This sauce was a let down. It was bland and lacked flavor.
T Dog
[email protected]I found this sauce to be a bit too tart for my taste. I added a little bit of sugar to balance it out.
Edwin Mitiera
[email protected]This sauce is a great way to use up leftover cranberries and kumquats.
Ashish Kumar
[email protected]I love the pop of color that this sauce adds to my dishes.
Renee Hough
[email protected]This sauce is so versatile. I've used it on chicken, pork, and even fish. It's always a winner.
Biniyam Belay
[email protected]I made this sauce for Thanksgiving and it was a huge success. Everyone loved it!
Lashkar Khan
[email protected]This sauce was easy to make and turned out great! I served it over pancakes and it was a hit with the whole family.
Jayed Omer
[email protected]I loved the unique flavor of this sauce. The cranberries and kumquats were a great combination.
Arrow Campbell
[email protected]This sauce was fantastic! It was the perfect balance of tart and sweet, and it really complemented the roasted chicken I served it with. I'll definitely be making this again.