Cranberry and Kumquat Sauce
Votes: 1
Time: 45 minutes plus setting time
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
This rich red sauce is a wonderful complement to holiday turkey or chicken. Kumquats and cranberries pair beautifully in this sauce, as their flavors are similar in intensity: the kumquat's pleasant citrus bitterness complements the cranberry's distinctive tartness. Sugar balances the sauce's flavor, while cilantro adds a spicy aroma. You can make the sauce ahead of time and store it in a glass jar in the refrigerator for up to a week.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g cranberries, thaw if frozen
- 1 tbsp. coriander seeds
- 1 and 1/4 cups sugar
- 10-12 kumquats, thinly sliced and pitted
We recommend
Recipes with similar ingredients: cranberry sauce
Cooking the dish according to the recipe:
- In a dry medium saucepan, toast the coriander seeds over medium heat, shaking frequently, for 3-4 minutes. Transfer to a paper towel, cover, and crush the seeds with a rolling pin. Return to the saucepan.
- Add 1.5 cups water, sugar, cranberries, kumquats, and 1/4 teaspoon salt. Bring to a boil, then reduce heat and simmer until the berries burst and the sauce thickens, 18-25 minutes. If the berries haven't burst after 15 minutes, gently mash them with a spoon. Let cool.
- Transfer the sauce to a bowl and refrigerate until set and thickened, at least 3 hours. The sauce can be made in advance, covered and stored in the refrigerator for 1 week..
Categories:
Similar recipes
