Cranberry Kumquat Compote Recipes

KUMQUAT CRANBERRY SAUCE

Kumquat Cranberry Sauce image

Provided by Food Network Kitchen

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 5

Ingredients

1 tablespoon coriander seeds
1 1/4 cups sugar
1 pound cranberries, thawed if frozen
10 to 12 kumquats, sliced and seeded
Kosher salt

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.

KUMQUAT AND CRANBERRY COMPOTE

Kumquat and Cranberry Compote image

Categories Condiment/Spread Berry Citrus Ginger Stew Thanksgiving Quick & Easy Cranberry Fall Kumquat Anise Gourmet

Yield Makes 8 to 10 condiment servings

Number Of Ingredients 7

Ingredients

2 (12-oz) bags cranberries, thawed if frozen
9 oz kumquats, trimmed and quartered lengthwise (1 1/2 cups)
1 cup water
1 1/4 cups sugar
2 tablespoons finely chopped peeled fresh ginger
2 whole star anise
1/4 teaspoon salt

Steps:

Stir together all ingredients in a 4-quart heavy saucepan and simmer, uncovered, stirring occasionally, until berries have burst, 10 to 12 minutes. Remove star anise and cool completely.

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