Kumquat Cranberry Sauce

  0.0 – 0 reviews  • Fruit
Level: Easy
Total: 45 min
Active: 20 min
Yield: 6 to 8 servings

Ingredients

  1. 1 tablespoon coriander seeds
  2. 1 1/4 cups sugar
  3. 1 pound cranberries, thawed if frozen
  4. 10 to 12 kumquats, sliced and seeded
  5. Kosher salt

Instructions

  1. 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.
  2. 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.
  3. Transfer the sauce to a bowl and refrigerate until chilled and thickened, at least 3 hours. 

Nutrition Facts

Serving Size 1 of 6 servings
Calories 223
Total Fat 1 g
Saturated Fat 0 g
Carbohydrates 57 g
Dietary Fiber 6 g
Sugar 48 g
Protein 1 g
Cholesterol 0 mg
Sodium 356 mg

 

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