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 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 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 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.)
JALAPENO-CRANBERRY RELISH
Give some zing to your traditional cranberry sauce recipe by adding jalapeño and lime. This healthy, homemade cranberry relish pairs beautifully with turkey, but also works just as well as a spread for sandwiches or even as a taco topping.
Provided by Hilary Meyer
Categories Thanksgiving Cranberry Sauce Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Combine cranberries, lime zest, lime juice, jalapeno to taste, onion, sugar, oil and salt in a food processor. Pulse until coarsely chopped. Let stand until the sugar has dissolved, about 10 minutes. Transfer to a serving dish. Serve at room temperature or cover and refrigerate until cold.
Nutrition Facts : Calories 85.3 calories, Carbohydrate 14 g, Fat 3.6 g, Fiber 2.1 g, Protein 0.2 g, SaturatedFat 0.5 g, Sodium 19.3 mg, Sugar 10.3 g
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.
NO COOK GINGERED CRANBERRY-KUMQUAT RELISH
This relish is so pretty on your table and goes well with Turkey, pork or chicken.. It has a sweet - tart taste. Try to find kumquats the orange cannot compare but in a pinch will do. The recipe is from "Cooking Pleasures" magazine.
Provided by Bergy
Categories Chutneys
Time 10m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- Place all the ingredients in a blender or food processor.
- Using"Pulse" process until all the ingredients are finely chopped Place in the fridge for a minimum of 2 hours.
Nutrition Facts : Calories 370.2, Fat 0.8, SaturatedFat 0.1, Sodium 10.1, Carbohydrate 94.2, Fiber 10.8, Sugar 78.8, Protein 1.9
FRESH CRANBERRY RELISH
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Thanksgiving Recipes
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Place cranberries in the bowl of a food processor and pulse until coarsely chopped and well combined. Transfer to a bowl and fold in orange, kumquats, pecans, sugar, pomegranate seeds, and orange peel.
CRANBERRY RELISH III
This is easy to make and should be made a day in advance to allow the flavors to blend. Chopped walnuts can be substituted for chopped pecans.
Provided by SHECOOKS2
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 10m
Yield 24
Number Of Ingredients 4
Steps:
- Wash cranberries and pick out any spoiled berries. Drain, and put in a food processor with kumquats, sugar and nuts. Blend until well chopped - be careful not to process it too much or it will be mush. Chill and serve.
Nutrition Facts : Calories 76.4 calories, Carbohydrate 12.1 g, Fat 3.3 g, Fiber 1.7 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 1.2 mg, Sugar 9.9 g
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