I love kumquats and if I can use them in a recipe, I will. It was quite hard to find kumquats but Whole Foods had some ok ones. This recipe was super easy and delicious. Adapted from Bon Appétit | November 2006
Yield: Makes about 5 cups
- 2 1/2 cups sugar
- 2 cups water
- 6 ounces fresh kumquats, quartered lengthwise (about 1 generous cup), seeds removed
- 20 ounces fresh or frozen cranberries (about 5 1/2 cups)
- 1/2 cup golden raisins
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.
Cranberry sauce can be made 5 days ahead.
Just before serving, add kumquats to cranberry sauce.