Kumquat Cranberry Sauce Best Recipes

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CRANBERRY-KUMQUAT SAUCE

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Cranberry-Kumquat Sauce image

Add a tart twist to cranberry sauce with chef Brad Farmerie's delicious recipe.

Provided by Martha Stewart

Yield Makes 3 1/2 cups

Number Of Ingredients 11

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

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Cranberry Kumquat Sauce image

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

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.

CALENDAR GIRLS CURVACEOUS CRANBERRY AND KUMQUAT SAUCE WITH PORT

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Calendar Girls Curvaceous Cranberry and Kumquat Sauce With Port image

I don't know if any of the Calendar Girls actually make this sauce, but it was published in the Woman's Institute Christmas Cookbook, so it is possible that they may have made it! This is my own recipe based on that WI recipe - vibrant, curvaceous and colourful plump fresh cranberries cooked with fresh kumquats, port and orange juice - then throw in a cinnamon stick just for good measure! If you are making this for children or those who don't drink alcohol, just leave out the port and add extra orange juice. This sauce will sit quite happily in the fridge - once made - for up to a week; it can also be frozen - just take it out the night before you need to serve it, and thaw it overnight, then gently reheat on the day.

Provided by French Tart

Categories     Sauces

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

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.

Nutrition Facts : Calories 197, Fat 0.4, Sodium 6.1, Carbohydrate 45.9, Fiber 4.9, Sugar 37.3, Protein 1

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