Thursday, December 23, 2010


This quick little recipe is a modification of one developed by Marika and Abe, who don't travel much but sure know their food:

KUMQUAT/CRANBERRY SAUCE: Take a pint of washed kumquats and slice crosswise into 1/4" rounds; remove the centers (they pop right out, a lot quicker than trying to find the seeds) Put in a heavy saucepan with 1/4 c water and 1/2 c brown sugar. Simmer until almost tender (check to see it's still wet), about 10 minutes, then add 1/2 pound fresh cranberries (pick them overcarefully), and three cinnamon sticks. Continue to simmer until cranberries pop, about 6 minutes.  Can be made a day or two ahead and refrigerated, Serve with roast anything. Great on a cheese sandwich, with or without the turkey. And it's so pretty!

Kumquats are an underutilized fruit. It's the rind that is where the flavor and sweetness reside. They make a fine addition to stuffing, are beautiful candied, and look fabulous whole, pickled, in a jar, as a holiday gift.

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