Honey Ginger Kumquat Compote Recipes

KUMQUAT AND CRANBERRY COMPOTE

Kumquat and Cranberry Compote image

Categories Condiment/Spread Berry Citrus Ginger Stew Thanksgiving Quick & Easy Cranberry Fall Kumquat Anise Gourmet

Yield Makes 8 to 10 condiment servings

Number Of Ingredients 7

Ingredients

2 (12-oz) bags cranberries, thawed if frozen
9 oz kumquats, trimmed and quartered lengthwise (1 1/2 cups)
1 cup water
1 1/4 cups sugar
2 tablespoons finely chopped peeled fresh ginger
2 whole star anise
1/4 teaspoon salt

Steps:

Stir together all ingredients in a 4-quart heavy saucepan and simmer, uncovered, stirring occasionally, until berries have burst, 10 to 12 minutes. Remove star anise and cool completely.

HONEY GINGER KUMQUAT COMPOTE

Honey Ginger Kumquat Compote image

Spicy, tangy, but nice. Delicious on its own, or with ice cream, cheesecake or even on toast. If you like marmalade, then you'll like this. Note:Kumquats are hard to find, and sometimes expensive, so I recommend finding somebody who grows them or grow your own plant- kumquat plants are like chilli plants, they're very easy to grow. It's all definitely worth it, but if anybody finds a suitable substitute be sure to let me know!

Provided by melting pot

Categories Sauces

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

500 g kumquats
500 g apricots
75 g sultanas or 75 g raisins
1 liter water
2 pieces ginger (2.5 cm or 1 inch long each)
8 whole cloves
8 whole cardamom pods
2 oranges
5 tablespoons honey
50 g slivered almonds

Steps:

Wash the kumquats.
Place the kumquats in a medium saucepan, along with the apricots, sultanas and water. Bring to the boil.
Peel the rind of the oranges and add to pan.
Juice the oranges and set aside.
Grate the ginger and crush the cloves and cardamom pods. Add to the pan.
Simmer for 30 min, or until fruit is tender.
Add the orange juice and honey.
Remove from heat. Stir through the slivered almonds and serve warm.

Nutrition Facts : Calories 193.9, Fat 4, SaturatedFat 0.3, Sodium 12.3, Carbohydrate 40.4, Fiber 7.3, Sugar 31.3, Protein 4

KUMQUAT COMPOTE WITH SAUTERNES AND GINGER

Kumquat Compote with Sauternes and Ginger image

A simple dessert sauce that is absolutely delicious spooned over scoops of vanilla ice cream or frozen yogurt.

Yield Makes about 1 1/3 cups

Number Of Ingredients 7

Ingredients

1/2 cup plus 2 tablespoons Sauternes or Late Harvest Riesling
1/2 cup sugar
1/2 cup water
6 whole cloves
1/2 vanilla bean, split
1/2 pound kumquats, quartered lengthwise, seeded
1 tablespoon finely chopped crystallized ginger

Steps:

Combine Sauternes, sugar, water and whole cloves in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to boil. Add kumquats and boil until tender, about 5 minutes. Transfer kumquats to medium bowl using slotted spoon. Continue boiling syrup until reduced to generous 3/4 cup, about 3 minutes. Discard bean. Pour syrup over kumquats. Mix in crystallized ginger. Cover and refrigerate compote until chilled, about 3 hours. (Can be prepared 3 days ahead.)

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