Cranberry kumquat sauce

Yield: 12 Servings

Measure Ingredient
2 pounds Fresh Or Frozen Cranberries
4 pints Kumquats
4 cups Water
2 cups Walnut Or Pecan Halves
4 cups Sugar Or Other Sweetener Taste
2 tablespoons Grated; Fresh Ginger Or Ground To Taste
2 \N Envelopes unflavored gelatin; (optional)

Slice kumquats crosswise into ¼ inch slices. Place kumquat slices and cranberries in large pot with enough water to barely cover. Add ginger, and about half the sugar. The rest will be added later, after tasting during cooking. Cover pot and bring to a boil. Boil until all cranberries are popped. Reduce heat, taste for sweetness and adjust. If a thicker sauce is desired, soften gelatin in a little bit of cold water and add to sauce.

Cover and simmer for about 10 minutes to allow flavors to blend. Add nuts, which may be left in halves or coarsely chopped. Remove from heat and allow to cool. Refrigerate before serving.

Serving Ideas: Great with poultry or ham, as well as pork and veal.

Recipe by: Supersew

Posted to KitMailbox Digest by Supersew@... on Feb 25, 1998

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