Cranberry Kumquat Compote Food

KUMQUAT CRANBERRY SAUCE

Steps:

• Toast the coriander seeds in a dry medium saucepan over medium heat, shaking often, 3 to 4 minutes. Transfer to a paper towel, fold to cover, then crush the seeds with a rolling pin. Return to the saucepan.
• Add 1 1/2 cups water, the sugar, cranberries, kumquats and 1/4 teaspoon salt to the pan. Bring to a boil, then reduce to a simmer and cook until the berries burst and the sauce thickens, 18 to 25 minutes. (If the berries are not bursting after 15 minutes, gently mash with a spoon.) Let cool.
• Transfer the sauce to a bowl and refrigerate until chilled and thickened, at least 3 hours.

KUMQUAT AND CRANBERRY COMPOTE

Steps:

• Stir together all ingredients in a 4-quart heavy saucepan and simmer, uncovered, stirring occasionally, until berries have burst, 10 to 12 minutes. Remove star anise and cool completely.

CRANBERRY SAUCE

Steps:

• In a small saucepan combine cranberries, orange juice and zest, port, sugar and cinnamon. Bring to a boil, reduce heat to simmering and cook until cranberries are tender, stirring occasionally. In a small cup make a slurry with cornstarch and 1 tablespoon water. Whisk cornstarch mixture into cranberry sauce and cook, whisking, until sauce thickens. Taste and add more sugar, if necessary.

JALAPENO-CRANBERRY RELISH

Steps:

• Combine cranberries, lime zest, lime juice, jalapeno to taste, onion, sugar, oil and salt in a food processor. Pulse until coarsely chopped. Let stand until the sugar has dissolved, about 10 minutes. Transfer to a serving dish. Serve at room temperature or cover and refrigerate until cold.

CRANBERRY & KUMQUAT RELISH

Steps:

• Put the cranberries and kumquats in a pan with 300ml/⁄½ pint water. Bring to the boil and simmer very gently for 5-6 minutes, or until the skins start to pop.
• Stir in sugar until dissolved, simmer for 4-5 minutes until thick and jam-like. Add stem ginger and more sugar if you like. Cool before serving. Relish can be stored in a covered container in the fridge for up to 5 days.

CRANBERRY & KUMQUAT RELISH

Steps:

• In a 4 quart sauce pan, heat honey, cinnamon sticks and ginger to boiling. Add chopped kumquats and simmer until just soft.
• With a slotted spoon, remove the kumquats and the cinnamon sticks. Discard the cinnamon sticks.
• Add cranberries to honey mixture in sauce pan and cook until the cranberries burst.
• Remove from heat, stir in lemon juice and. Stir kumquats back into the mixture and spoon it into jars.
• Refrigerate.

CALENDAR GIRLS CURVACEOUS CRANBERRY AND KUMQUAT SAUCE WITH PORT

Steps:

• Put the cranberries, kumquats, orange juice and cinnamon stick into a saucepan.
• Bring to the boil and then lower the heat and simmer for about 10 to 15 minutes or until the fruit is tender.
• Remove the cinnamon stick and add the sugar.
• Cook gently until the sugar has dissolved and the sauce has thickened - for about 10 minutes.
• Stir in the port and serve.
• TO FREEZE:.
• Cool after stirring in the port and pack into a freezer container. To use, thaw overnight.

CRANBERRY KUMQUAT COMPOTE

Steps:

• With a sharp thin knife thinly slice kumquats crosswise, removing seeds. Pick over cranberries. In a small saucepan bring water with sugar to a boil and simmer, stirring until sugar is dissolved, 5 minutes. Add kumquats and simmer 5 minutes. With a slotted spoon transfer kumquats to a bowl. Add cranberries to syrup and simmer 10 minutes. Cool mixture completely. (Cranberry mixture and kumquats may be made 3 days ahead and chilled in separate airtight containers - so kumquats will retain their color).
• Just before serving, stir kumquats into cranberry mixture.

KUMQUAT AND CRANBERRY COMPOTE

Steps:

• Stir together all ingredients in a 4-quart heavy saucepan and simmer, uncovered, stirring occasionally, until berries have burst, 10 to 12 minutes. Remove star anise and cool completely.