Kumquat And Cranberry Compote Food

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.

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.

CRANBERRY KUMQUAT SAUCE

Steps:

• Prick kumquats 2 or 3 times with a sharp fork. Cover kumquats generously with cold water in a heavy medium saucepan and bring to a boil. Drain and rinse with cold water, then repeat 2 more times (to remove bitterness).
• Bring kumquats, sugar, and water (3/4 cup) to a boil in rinsed saucepan (liquid will not cover kumquats) over high heat, stirring until sugar has dissolved, then reduce heat and gently simmer, uncovered, stirring occasionally, 15 minutes. Remove from heat and cool kumquats in syrup, about 20 minutes.
• Transfer kumquats with a slotted spoon to a bowl, reserving syrup in saucepan. Add cranberries and 1/4 teaspoon salt to syrup and bring to a boil over high heat, stirring occasionally, then reduce heat and simmer, uncovered, stirring occasionally, until berries burst, 8 to 12 minutes. Remove from heat.
• While cranberries cook, quarter kumquats lengthwise, discarding any seeds.
• Stir kumquats into cranberry mixture and transfer to a bowl. Cool completely, stirring occasionally, about 30 minutes.

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.

FRESH CRANBERRY COMPOTE

Steps:

• Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes.
• Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes.
• Remove from the heat and cool completely.

CRANBERRY-PEAR COMPOTE

Steps:

• Combine all the ingredients in a 3-quart saucepan.
• Cover and bring to a boil over high heat.
• Lower the heat and simmer for 10 minutes.
• Let cool completely and refrigerate 8-12 hours to thicken.

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.

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-KUMQUAT SAUCE

Steps:

• Wrap kumquat seeds, cloves, and cardamom pods, if using, in a piece of cheesecloth; tie with kitchen twine to enclose. Place cheesecloth package in a large saucepan along with kumquats, orange juice, sugar, ginger, star anise, cinnamon stick, Aleppo pepper, and salt. Bring to a boil over high heat; immediately reduce heat to a simmer and cook until kumquats are soft and translucent and mixture is thickened and jamlike, about 1 1/2 hours.
• Add cranberries to saucepan and cook until they just begin to pop, about 10 minutes. Remove from heat and let cool completely. Sauce may be kept in an airtight container, refrigerated, for up to 3 days.

CRANBERRY-KUMQUAT SAUCE

Steps:

• Combine sugar, 2 cups water, and kumquats in large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium and simmer until kumquats are almost translucent, about 8 minutes. Using slotted spoon, transfer kumquats to small bowl. Add cranberries to sugar syrup in pan; bring to boil. Reduce heat to medium and simmer until berries burst, about 7 minutes. Add raisins; simmer until soft, about 4 minutes longer. Transfer cranberry sauce to medium bowl. DO AHEAD Kumquats and cranberry sauce can be made 5 days ahead. Cover separately and refrigerate. Bring to room temperature before continuing.
• Just before serving, add kumquats to cranberry sauce.

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.