Wisconsin Cranberry And Kumquat Salsa Recipes

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KUMQUAT CRANBERRY SAUCE



Kumquat Cranberry Sauce image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 5

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.

WISCONSIN CRANBERRY AND KUMQUAT SALSA



Wisconsin Cranberry and Kumquat Salsa image

Not only is Wisconsin a leader in the production of cheese, we're also famous for our huge cranberry bogs in the central part of the state. Here is a recipe that takes advantage of the fall harvest. Use this with leftover turkey--whip up some fajitas!

Provided by Debber

Categories     Sauces

Time 35m

Yield 3 half-pint jars, 48 serving(s)

Number Of Ingredients 8

6 ounces kumquats
1 onion, peeled & chopped
4 garlic cloves, peeled & crushed
2 mandarin oranges, juice of
1 lb cranberries (fresh or frozen)
3/4 cup sugar
1 green chili pepper (seeded & chopped) (optional)
salt & pepper, to taste

Steps:

  • Halve the kumquats, discard seeds, quarter the fruits.
  • Put 'quats, onion, garlic, berries and o.j. in a sauce-pan; half cover the pot, simmer until berries pop.
  • Stir in the sugar and chilies (if used).
  • Once sugar is dissolved, bring mixture to a boil; boil until mixture thickens.
  • Remove pan from heat; spoon salsa into hot jars, seal with two-part lids.
  • Process jars in a boiling-water bath for 15 minutes (at sea level).
  • Label, store in cool, dark place; use within 12-15 months.
  • FOR SHORTER STORAGE: spoon into jars, cool completely, refrigerate.
  • IDEA: use smaller decorative jars, add to a gift basket with other kitchen preserves. YUMMY!

Nutrition Facts : Calories 21.9, Fat 0.1, Sodium 0.7, Carbohydrate 5.5, Fiber 0.7, Sugar 4.2, Protein 0.2

KUMQUAT SALSA



Kumquat Salsa image

Make and share this Kumquat Salsa recipe from Food.com.

Provided by southern chef in lo

Categories     Sauces

Time 40m

Yield 2 cups

Number Of Ingredients 10

2 jalapenos, seeded, diced into 1/2-in pieces
3 fresh garlic cloves, chopped
1/2-3/4 cup cilantro, finely chopped
4 kumquats, quartered
2 cups orange juice
2 cups lemon juice
2 tablespoons brown sugar
4 tomatoes, diced into 1/2-inch pieces
1 red onion, diced into 1/2-inch pieces
salt and pepper

Steps:

  • Mix jalapeños with garlic and cilantro. Remove insides from kumquats. Put insides in small pot and add orange juice, lemon juice, and brown sugar.
  • While reducing mixture, cut kumquat shells to 1/2-inch size and add to reduction. When reduction is done and tender, mix with the other ingredients and add salt and pepper to taste.

CRANBERRY SALSA



Cranberry Salsa image

Wisconsin grows an abundance of cranberries and celebrates the harvest with many cranberry festivals. I don't remember where I obtained this recipe, but it's easy, different...and good! Try it with pork or leftover turkey.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 cups.

Number Of Ingredients 9

2 cups fresh or frozen cranberries
2 cups water
1/2 cup sugar
1/4 to 1/2 cup minced fresh cilantro
2 to 4 tablespoons chopped jalapeno peppers
1/4 cup finely chopped onion
2 tablespoons grated orange zest
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a saucepan, bring cranberries and water to a boil for 2 minutes. Drain. Stir in sugar until dissolved. Add cilantro, peppers, onion, orange peel, salt and pepper. Mix well. Cool and refrigerate.

Nutrition Facts : Calories 18 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein.

CRANBERRY-SQUASH SALSA



Cranberry-Squash Salsa image

Provided by Florence Fabricant

Categories     condiments

Time 30m

Yield 6 servings

Number Of Ingredients 8

2 cups finely diced butternut squash
1 cup fresh cranberries
2 clementines, peeled
1/3 cup maple syrup
Grated zest of 1 orange
Juice of 1 lime
Pinch of cinnamon
1/2 teaspoon finely minced fresh mint

Steps:

  • Bring a saucepan of water to a boil, add the diced squash and when the water returns to the boil, drain the squash and place in a bowl.
  • Chop the cranberries fairly fine by pulsing in a food processor. Add them to the bowl with the squash.
  • Using kitchen shears, snip the clementine segments in small pieces. Add them to the bowl.
  • Fold in the maple syrup, orange zest, lime juice, cinnamon and mint. Set aside at least 2 hours before serving. May be refrigerated overnight.

Nutrition Facts : @context http, Calories 100, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 17 grams

CRANBERRY-KUMQUAT SAUCE



Cranberry-Kumquat Sauce image

Categories     Sauce     Fruit     Side     Christmas     Thanksgiving     Vegetarian     Cranberry     Raisin     Fall     Winter     Vegan     Kumquat     Bon Appétit     Fat Free     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 5 cups

Number Of Ingredients 5

2 1/2 cups sugar
2 cups water
6 ounces fresh kumquats, quartered lengthwise (about 1 generous cup), seeds removed
20 ounces fresh or frozen cranberries (about 5 1/2 cups)
1/2 cup golden raisins

Steps:

  • Combine sugar, 2 cups water, and kumquats in large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium and simmer until kumquats are almost translucent, about 8 minutes. Using slotted spoon, transfer kumquats to small bowl. Add cranberries to sugar syrup in pan; bring to boil. Reduce heat to medium and simmer until berries burst, about 7 minutes. Add raisins; simmer until soft, about 4 minutes longer. Transfer cranberry sauce to medium bowl. DO AHEAD Kumquats and cranberry sauce can be made 5 days ahead. Cover separately and refrigerate. Bring to room temperature before continuing.
  • Just before serving, add kumquats to cranberry sauce.

CRANBERRY SALSA



Cranberry Salsa image

Tangy and sweet with a bit of a bite. Quick and easy, and always requested at gatherings.

Provided by Shan559

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 15m

Yield 6

Number Of Ingredients 7

1 (12 ounce) bag cranberries, fresh or frozen
1 bunch cilantro, chopped
1 bunch green onions, cut into 3 inch lengths
1 jalapeno pepper, seeded and minced
2 limes, juiced
¾ cup white sugar
1 pinch salt

Steps:

  • Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.

Nutrition Facts : Calories 144.1 calories, Carbohydrate 37.4 g, Fat 0.3 g, Fiber 4.5 g, Protein 1.3 g, Sodium 37.7 mg, Sugar 28.6 g

CRANBERRY-KUMQUAT SAUCE



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

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



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

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 AND CRANBERRY COMPOTE



Kumquat and Cranberry Compote image

If you can't find kumquats, don't panic the recipe works fine without them.

Provided by Allrecipes Member

Time 1h30m

Yield 10

Number Of Ingredients 7

2 (12 ounce) bags cranberries, thawed if frozen
9 ounces kumquats, trimmed and quartered lengthwise
1 cup water
1 ¼ cups sugar
2 tablespoons finely chopped peeled fresh ginger
2 each whole star anise
¼ 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.

Nutrition Facts : Calories 147.1 calories, Carbohydrate 37.5 g, Fat 0.3 g, Fiber 4.8 g, Protein 0.8 g, Sodium 62.9 mg, Sugar 30.1 g

CRANBERRY & KUMQUAT RELISH



Cranberry & kumquat relish image

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

200g fresh or frozen cranberries
8 kumquats , thickly sliced and any pips discarded, plus extra for garnish
100g light muscovado sugar , plus extra if needed
3 pieces preserved stem ginger in syrup, cut into matchstick-size strips

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

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