Cranberry Sauce with Kumquats
A must for every Thanksgiving with its tangy sweetness to wake up your taste buds while eating all the rich foods like turkey, dressing and mashed potatoes.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 8 servings
- 1/4 cup Orange juice freshly squeezed
- 1/4 cup Cranberry juice not cocktail
- 1 cup Honey
- 1 each Cinnamon stick
- 1 lb Cranberries fresh
- 1/2 cup Kumquats sliced and seeds removed
Wash the cranberries and discard any rotten or wrinkled ones.
Combine the juices, honey and cinnamon stick in a 2 quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 5 minutes. Add Kumquats and cook for another 10 minutes. Do not cook for more than 15 minutes total or the pectin will break down and your cranberries will not set.
Remove from heat and allow to cool for 5 minutes.
Remove cinnamon stick and spoon into a decorative mold. Refrigerate for at least 6 hours to allow it to fully set.
Remove from the refrigerator , overturn the mold and slide out the sauce.
Slice and serve.
Calories: 346kcal | Carbohydrates: 92g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 10mg | Potassium: 230mg | Fiber: 7g | Sugar: 80g | Vitamin A: 200IU | Vitamin C: 55.3mg | Calcium: 40mg | Iron: 0.7mg