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Kumquat Cranberry Sauce

Makes: 13 servings
Serving size: 1/4cup Yield: 3-1/3 cups
Start to Finish 20 mins
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)
  • Servings Per Recipe 13,
  • cal. (kcal) 96,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 26,
  • fiber (g) 3,
  • pro. (g) 0,
  • vit. A (RE) 31,
  • vit. C (mg) 19,
  • sodium (mg) 13,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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