Post by marlaoh on Dec 20, 2002 6:51:02 GMT -6
Kumquat Cranberry Sauce
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)
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.
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)
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.