Kumquat Cranberry Sauce Food
KUMQUATS
Kumquats are entirely edible when ripe, rind and all (although the seeds should be removed). They may be eaten as is, with seeds removed, cut in half, or sliced thinly and used as a garnish for a meat platter or in salads.
Provided by Patty Hern
Categories Desserts
Time 35m
Yield 16
Number Of Ingredients 3
Steps:
- Wash kumquats and cover with water in a non-aluminum saucepan. Bring to a boil and simmer for 30 minutes. Add sugar and cinnamon, return to a boil and cook for 5 minutes. Remove from heat and drain.
Nutrition Facts : Calories 117 calories, Carbohydrate 29.5 g, Fat 0.2 g, Fiber 1.9 g, Protein 0.5 g, Sodium 2.8 mg, Sugar 27.6 g
CRANBERRY KUMQUAT SAUCE
Provided by Lillian Chou
Categories Berry Citrus Fruit Side Thanksgiving Vegetarian Dinner Cranberry Fall Winter Vegan Kumquat Gourmet Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
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 RELISH
This is from www.kumquatgrowers.com. I haven't made this but I would suggest going through the sterlising process by sterlising the jars, sealing and then place in a large preserving pan and bring the boil for 10 mins.
Provided by Coasty
Categories Citrus
Time 55m
Yield 2 jars
Number Of Ingredients 6
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.
Nutrition Facts : Calories 601.1, Fat 0.2, Sodium 10.5, Carbohydrate 162.6, Fiber 8.8, Sugar 146.8, Protein 1.2
CRANBERRY-KUMQUAT SAUCE
Add a tart twist to cranberry sauce with chef Brad Farmerie's delicious recipe.
Provided by Martha Stewart
Yield Makes 3 1/2 cups
Number Of Ingredients 11
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 RELISH
This relish goes perfectly with ham or turkey, making it a perfect accompaniment for your Christmas dishes
Provided by Good Food team
Categories Condiment, Dinner
Time 20m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 62 calories, Carbohydrate 16 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Sodium 0.01 milligram of sodium
KUMQUAT CRANBERRY SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 5
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.
JALAPENO-CRANBERRY RELISH
Give some zing to your traditional cranberry sauce recipe by adding jalapeño and lime. This healthy, homemade cranberry relish pairs beautifully with turkey, but also works just as well as a spread for sandwiches or even as a taco topping.
Provided by Hilary Meyer
Categories Thanksgiving Cranberry Sauce Recipes
Time 20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 85.3 calories, Carbohydrate 14 g, Fat 3.6 g, Fiber 2.1 g, Protein 0.2 g, SaturatedFat 0.5 g, Sodium 19.3 mg, Sugar 10.3 g
CALENDAR GIRLS CURVACEOUS CRANBERRY AND KUMQUAT SAUCE WITH PORT
I don't know if any of the Calendar Girls actually make this sauce, but it was published in the Woman's Institute Christmas Cookbook, so it is possible that they may have made it! This is my own recipe based on that WI recipe - vibrant, curvaceous and colourful plump fresh cranberries cooked with fresh kumquats, port and orange juice - then throw in a cinnamon stick just for good measure! If you are making this for children or those who don't drink alcohol, just leave out the port and add extra orange juice. This sauce will sit quite happily in the fridge - once made - for up to a week; it can also be frozen - just take it out the night before you need to serve it, and thaw it overnight, then gently reheat on the day.
Provided by French Tart
Categories Sauces
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 197, Fat 0.4, Sodium 6.1, Carbohydrate 45.9, Fiber 4.9, Sugar 37.3, Protein 1
CRANBERRY-KUMQUAT SAUCE
Categories Sauce Fruit Side Christmas Thanksgiving Vegetarian Cranberry Raisin Fall Winter Vegan Kumquat Bon Appétit Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 cups
Number Of Ingredients 5
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.
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- In a small, dry skillet over medium heat, toast mustard seeds and anise seed. Gently shake the pan back and forth until seeds are aromatic and lightly toasted, about 1-2 minutes.
- Transfer seeds to a heavy, small saucepan with remaining ingredients. Bring to a boil stirring often.
- Reduce heat to medium-low and simmer until the chutney thickens and the kumquats become translucent, about 20-25 minutes.
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- 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.
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