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).
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