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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
- Make Ahead Tip Prepare sauce up to 8 hours ahead; cover and chill. Bring to room temperature before serving.
Nutrition Facts
(Kumquat Cranberry Sauce)
- Servings Per Recipe 13,
- Calories 96,
- Carbohydrate (gm) 26,
- Dietary Fiber, total (gm) 3,
- Vitamin A (RE) 31,
- Vitamin C (mg) 19,
- Sodium (mg) 13,
- Calcium (DV %) 30,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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