Cranberry Kumquat Sauce Best Recipes

CRANBERRY-KUMQUAT SAUCE

Ingredients:

• 1 pound kumquats, halved and seeded, seeds reserved
• 2 whole cloves
• 1 green cardamom pod (optional)
• 4 cups orange juice
• 2 1/2 cups sugar
• 2 tablespoons minced ginger
• 2 star anise
• 1/2 cinnamon stick
• 1/4 teaspoon dried Aleppo pepper flakes
• 1/4 teaspoon coarse salt
• 1 1/2 pounds cranberries

Steps:

• Wrap kumquat seeds, cloves, and cardamom pods, if using, in a piece of cheesecloth; tie with kitchen twine to enclose. Place cheesecloth package in a large saucepan along with kumquats, orange juice, sugar, ginger, star anise, cinnamon stick, Aleppo pepper, and salt. Bring to a boil over high heat; immediately reduce heat to a simmer and cook until kumquats are soft and translucent and mixture is thickened and jamlike, about 1 1/2 hours.
• Add cranberries to saucepan and cook until they just begin to pop, about 10 minutes. Remove from heat and let cool completely. Sauce may be kept in an airtight container, refrigerated, for up to 3 days.

CRANBERRY KUMQUAT SAUCE

Ingredients:

• 2 cups kumquats (9 to 10 ounces), trimmed
• 3/4 cup sugar
• 3/4 cup water
• 1 (12-ounce) bag fresh or frozen cranberries (3 1/2 cups)

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.

KUMQUAT CRANBERRY SAUCE

Ingredients:

• 1 tablespoon coriander seeds
• 1 1/4 cups sugar
• 1 pound cranberries, thawed if frozen
• 10 to 12 kumquats, sliced and seeded
• Kosher salt

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.

CALENDAR GIRLS CURVACEOUS CRANBERRY AND KUMQUAT SAUCE WITH PORT

Ingredients:

• 8 ounces fresh cranberries, washed and wiped
• 4 ounces fresh kumquats, cut in to 3 even pieces with pips taken out
• 1/4 pint orange juice
• 1 cinnamon stick
• 4 ounces sugar, of your choice
• 4 tablespoons port wine, of your choice

Steps:

• Put the cranberries, kumquats, orange juice and cinnamon stick into a saucepan.
• Bring to the boil and then lower the heat and simmer for about 10 to 15 minutes or until the fruit is tender.
• Remove the cinnamon stick and add the sugar.
• Cook gently until the sugar has dissolved and the sauce has thickened - for about 10 minutes.
• Stir in the port and serve.
• TO FREEZE:.
• Cool after stirring in the port and pack into a freezer container. To use, thaw overnight.