Kumquat Cranberry Sauce
Fresh tiny tart kumquats brighten this popular Thanksgiving condiment.
Ingredients
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12 ounces fresh kumquats, halved crosswise and seeded (2 cups)
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1 cup packed brown sugar
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1 cup cranberry juice
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2 inches stick cinnamon
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8 ounces cranberries (2 cups)
Directions
1.
In saucepan combine kumquats, sugar, cranberry juice, and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, 3 minutes or until kumquats are slightly softened.
2.
Stir in cranberries. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 6 minutes or until syrup begins to thicken. Serve warm or room temperature. Makes 3 1/3 cups (about thirteen, 1/4-cup servings).
Make-ahead tip
Prepare sauce up to 8 hours ahead; cover and chill. Bring to room temperature before serving.
Nutrition information
Calories 96, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 13 mg, Carbohydrate 26 g, Fiber 3 g, Protein 0 g. Daily Values: Vitamin A 3%, Vitamin C 32%, Calcium 3%, Iron 4%.
Percent Daily Values are based on a 2,000 calorie diet
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