Cranberry-Kumquat Sauce

By akselden

Ingredients

• 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

Details

Servings 6

Preparation

Step 1

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.