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.
CRANBERRY-KUMQUAT CHUTNEY
Categories Condiment/Spread Sauce Fruit Ginger Thanksgiving Vegetarian Cranberry Spice Fall Kumquat Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 10
Steps:
- Combine all ingredients in heavy medium saucepan. Bring to boil, stirring often. Reduce heat to medium and simmer until chutney thickens and kumquats are translucent, stirring often, about 20 minutes. Cool completely. Discard cinnamon stick. (Can be prepared 5 days ahead. Cover and refrigerate.)
CRANBERRY & KUMQUAT RELISH
This is from www.kumquatgrowers.com. I haven't made this but I would suggest going through the sterlising process by sterlising the jars, sealing and then place in a large preserving pan and bring the boil for 10 mins.
Provided by Coasty
Categories Citrus
Time 55m
Yield 2 jars
Number Of Ingredients 6
Steps:
- In a 4 quart sauce pan, heat honey, cinnamon sticks and ginger to boiling. Add chopped kumquats and simmer until just soft.
- With a slotted spoon, remove the kumquats and the cinnamon sticks. Discard the cinnamon sticks.
- Add cranberries to honey mixture in sauce pan and cook until the cranberries burst.
- Remove from heat, stir in lemon juice and. Stir kumquats back into the mixture and spoon it into jars.
- Refrigerate.
Nutrition Facts : Calories 601.1, Fat 0.2, Sodium 10.5, Carbohydrate 162.6, Fiber 8.8, Sugar 146.8, Protein 1.2
GINGERED CRANBERRY AND KUMQUAT RELISH
Categories Condiment/Spread Sauce Ginger No-Cook Christmas Thanksgiving Cranberry Fall Kumquat Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- Using on/off turns, coarsely chop cranberries in processor. Transfer cranberries to medium bowl. Mince half of kumquats, removing any seeds. Thinly slice remaining kumquats, removing any seeds. Mix all kumquats, sugar, and ginger into chopped cranberries (as mixture sits, sugar will dissolve). Cover relish and refrigerate at least 4 hours. (Cranberry relish can be prepared 1 week ahead. Cover tightly and keep refrigerated.)
CRANBERRY & KUMQUAT RELISH
This relish goes perfectly with ham or turkey, making it a perfect accompaniment for your Christmas dishes
Provided by Good Food team
Categories Condiment, Dinner
Time 20m
Number Of Ingredients 4
Steps:
- Put the cranberries and kumquats in a pan with 300ml/⁄½ pint water. Bring to the boil and simmer very gently for 5-6 minutes, or until the skins start to pop.
- Stir in sugar until dissolved, simmer for 4-5 minutes until thick and jam-like. Add stem ginger and more sugar if you like. Cool before serving. Relish can be stored in a covered container in the fridge for up to 5 days.
Nutrition Facts : Calories 62 calories, Carbohydrate 16 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Sodium 0.01 milligram of sodium
CRANBERRY-KUMQUAT SAUCE
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
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.
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