Best Kumquat Cranberry Sauce Recipes

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KUMQUAT CRANBERRY SAUCE



Kumquat Cranberry Sauce image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 5

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.

CRANBERRY KUMQUAT SAUCE



Cranberry Kumquat Sauce image

Provided by Lillian Chou

Categories     Berry     Citrus     Fruit     Side     Thanksgiving     Vegetarian     Dinner     Cranberry     Fall     Winter     Vegan     Kumquat     Gourmet     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 1/2 cups

Number Of Ingredients 4

2 cups kumquats (9 to 10 ounces), trimmed
3/4 cup sugar
3/4 cup water
1 (12-ounce) bag fresh or frozen cranberries (3 1/2 cups)

Steps:

  • Prick kumquats 2 or 3 times with a sharp fork. Cover kumquats generously with cold water in a heavy medium saucepan and bring to a boil. Drain and rinse with cold water, then repeat 2 more times (to remove bitterness).
  • Bring kumquats, sugar, and water (3/4 cup) to a boil in rinsed saucepan (liquid will not cover kumquats) over high heat, stirring until sugar has dissolved, then reduce heat and gently simmer, uncovered, stirring occasionally, 15 minutes. Remove from heat and cool kumquats in syrup, about 20 minutes.
  • Transfer kumquats with a slotted spoon to a bowl, reserving syrup in saucepan. Add cranberries and 1/4 teaspoon salt to syrup and bring to a boil over high heat, stirring occasionally, then reduce heat and simmer, uncovered, stirring occasionally, until berries burst, 8 to 12 minutes. Remove from heat.
  • While cranberries cook, quarter kumquats lengthwise, discarding any seeds.
  • Stir kumquats into cranberry mixture and transfer to a bowl. Cool completely, stirring occasionally, about 30 minutes.

MOCHA MOUSSE WITH KUMQUAT CRANBERRY SAUCE AND PHYLLO PECAN CRISPS



Mocha Mousse with Kumquat Cranberry Sauce and Phyllo Pecan Crisps image

In this recipe there will be extra mousse and pecan crisps (the recipes will not work if reduced). Both elements are delicious on their own.

Yield Serves 2

Number Of Ingredients 17

1/2 cup sugar
1/2 cup water
1/4 cup kumquats (about 6), sliced thin and seeded
2 teaspoons Grand Marnier
2 tablespoons fresh or unthawed frozen cranberries, sliced thin
1/4 cup water
1/2 cup unsweetened Dutch-process cocoa powder
2 teaspoons instant espresso powder
2 large eggs, separated
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1/2 stick (1/4 cup) unsalted butter
1/8 teaspoon cream of tartar
6 tablespoons sugar
1/3 cup well-chilled heavy cream
1/2 tablespoon sugar
1/4 teaspoon instant espresso powder
Accompaniment:Phyllo Pecan Crisps

Steps:

  • In a small saucepan simmer sugar, water, and kumquats until reduced to about 2/3 cup and stir in Grand Marnier. Cool sauce to room temperature and stir in cranberries. Sauce may be made 1 week ahead and chilled, covered.
  • Have ready an instant-read thermometer in a cup of very hot water. In a small bowl stir together 1/4 cup water, cocoa powder, espresso powder, and yolks until smooth. In a metal bowl set over a saucepan of simmering water melt bittersweet chocolate and butter, stirring occasionally, until smooth. Stir cocoa mixture into chocolate mixture and cook 1 minute, stirring constantly. Remove bowl from pan and check temperature, tilting bowl to cover thermometer tip by a least 2 inches. If temperature is less than 160°F., rinse thermometer and return to cup. Check temperature every 30 seconds until thermometer registers 160°F. Remove bowl from pan, reserving simmering water over heat, and cool chocolate mixture to room temperature.
  • Clean thermometer and put in a clean cup of very hot water. In another metal bowl stir together whites, cream of tartar, and sugar with a rubber spatula and put bowl over pan of reserved simmering water. Cook mixture, stirring constantly with rubber spatula (to keep mixture as froth-free as possible), checking temperature in same manner, 30 seconds to 1 minute, or until thermometer registers 160°F. and remove from heat. Beat mixture with am electric mixer until cool and meringue holds stiff peaks.
  • Gently fold chocolate mixture into meringue until combined well and chill 15 minutes, or until just firm enough to hold its shape when piped. Spoon mousse into a pastry bag fitted with 1/2-inch star tip and pipe about 1/2 cup mousse onto each of 2 dessert plates in a mound 2 1/2 inches in diameter and 2 inches high. Mousse may be piped onto plates 1 day ahead and chilled, covered loosely with plastic wrap.
  • In a bowl with a whisk or cleaned beaters beat together espresso cream ingredients until cream just holds stiff peaks. Espresso cream may be made 2 hours ahead and chilled, covered.
  • Dollop half of espresso cream on top of each serving of mousse and lean 2 or 3 crisps against mousse. Spoon sauce around desserts.

CRANBERRY-KUMQUAT SAUCE



Cranberry-Kumquat Sauce image

Add a tart twist to cranberry sauce with chef Brad Farmerie's delicious recipe.

Provided by Martha Stewart

Yield Makes 3 1/2 cups

Number Of Ingredients 11

1 pound kumquats, halved and seeded, seeds reserved
2 whole cloves
1 green cardamom pod (optional)
4 cups orange juice
2 1/2 cups sugar
2 tablespoons minced ginger
2 star anise
1/2 cinnamon stick
1/4 teaspoon dried Aleppo pepper flakes
1/4 teaspoon coarse salt
1 1/2 pounds cranberries

Steps:

  • Wrap kumquat seeds, cloves, and cardamom pods, if using, in a piece of cheesecloth; tie with kitchen twine to enclose. Place cheesecloth package in a large saucepan along with kumquats, orange juice, sugar, ginger, star anise, cinnamon stick, Aleppo pepper, and salt. Bring to a boil over high heat; immediately reduce heat to a simmer and cook until kumquats are soft and translucent and mixture is thickened and jamlike, about 1 1/2 hours.
  • Add cranberries to saucepan and cook until they just begin to pop, about 10 minutes. Remove from heat and let cool completely. Sauce may be kept in an airtight container, refrigerated, for up to 3 days.

CRANBERRY-KUMQUAT SAUCE



Cranberry-Kumquat Sauce image

Categories     Sauce     Fruit     Side     Christmas     Thanksgiving     Vegetarian     Cranberry     Raisin     Fall     Winter     Vegan     Kumquat     Bon Appétit     Fat Free     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 5 cups

Number Of Ingredients 5

2 1/2 cups sugar
2 cups water
6 ounces fresh kumquats, quartered lengthwise (about 1 generous cup), seeds removed
20 ounces fresh or frozen cranberries (about 5 1/2 cups)
1/2 cup golden raisins

Steps:

  • Combine sugar, 2 cups water, and kumquats in large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium and simmer until kumquats are almost translucent, about 8 minutes. Using slotted spoon, transfer kumquats to small bowl. Add cranberries to sugar syrup in pan; bring to boil. Reduce heat to medium and simmer until berries burst, about 7 minutes. Add raisins; simmer until soft, about 4 minutes longer. Transfer cranberry sauce to medium bowl. DO AHEAD Kumquats and cranberry sauce can be made 5 days ahead. Cover separately and refrigerate. Bring to room temperature before continuing.
  • Just before serving, add kumquats to cranberry sauce.

CALENDAR GIRLS CURVACEOUS CRANBERRY AND KUMQUAT SAUCE WITH PORT



Calendar Girls Curvaceous Cranberry and Kumquat Sauce With Port image

I don't know if any of the Calendar Girls actually make this sauce, but it was published in the Woman's Institute Christmas Cookbook, so it is possible that they may have made it! This is my own recipe based on that WI recipe - vibrant, curvaceous and colourful plump fresh cranberries cooked with fresh kumquats, port and orange juice - then throw in a cinnamon stick just for good measure! If you are making this for children or those who don't drink alcohol, just leave out the port and add extra orange juice. This sauce will sit quite happily in the fridge - once made - for up to a week; it can also be frozen - just take it out the night before you need to serve it, and thaw it overnight, then gently reheat on the day.

Provided by French Tart

Categories     Sauces

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

8 ounces fresh cranberries, washed and wiped
4 ounces fresh kumquats, cut in to 3 even pieces with pips taken out
1/4 pint orange juice
1 cinnamon stick
4 ounces sugar, of your choice
4 tablespoons port wine, of your choice

Steps:

  • Put the cranberries, kumquats, orange juice and cinnamon stick into a saucepan.
  • Bring to the boil and then lower the heat and simmer for about 10 to 15 minutes or until the fruit is tender.
  • Remove the cinnamon stick and add the sugar.
  • Cook gently until the sugar has dissolved and the sauce has thickened - for about 10 minutes.
  • Stir in the port and serve.
  • TO FREEZE:.
  • Cool after stirring in the port and pack into a freezer container. To use, thaw overnight.

Nutrition Facts : Calories 197, Fat 0.4, Sodium 6.1, Carbohydrate 45.9, Fiber 4.9, Sugar 37.3, Protein 1

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