Kumquat Cranberry Sauce

Fresh tiny tart kumquats brighten this popular Thanksgiving condiment.

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1 users rated this recipe an average rating of 1.0
Makes:
13 servings
Serving Size:
1/4 cup
Yields:
3-1/3 cups
Start to Finish:
20 mins
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Kumquat Cranberry Sauce

Ingredients
12
ounces fresh kumquats, halved crosswise and seeded (2 cups)
1
cup packed brown sugar
1
cup cranberry juice
2
inches stick cinnamon
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).

From the Test Kitchen

Prepare sauce up to 8 hours ahead; cover and chill. Bring to room temperature before serving.

Nutrition Facts

(Kumquat Cranberry Sauce)
    Per serving:
  • 96 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 13 mg sodium,
  • 26 g carb.,
  • 3 g fiber,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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