Cranberry Sauce with Kumquats
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.
Servings 8 servings
Calories 346kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Sodium: 10mg | Calcium: 40mg | Vitamin C: 55.3mg | Vitamin A: 200IU | Sugar: 80g | Fiber: 7g | Potassium: 230mg | Calories: 346kcal | Monounsaturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Saturated Fat: 0.05g | Fat: 0.4g | Protein: 1g | Carbohydrates: 92g | Iron: 0.7mg
