| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| T, H, A, N, K | 8 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Fresh-squeezed orange juice |
| 6 | Kumquats (about 1/2 cup); sliced | |
| 1 1/2 | c | Sugar |
| 1 | 12 ounce bag fresh cranberries, rinsed and picked over | |
| 1 | tb | Grated kumquat or orange peel |
INSTRUCTIONS
Thoroughly coat a decorative mold with vegetable oil. Combine orange juice, sugar and kumquats in a large saucepan; bring to a boil, stirring to dissolve sugar, and add cranberries. Bring back to a boil and simmer, stirring occasionally, until reduced to about 2 cups, 20 to 30 minutes. Stir in grated rind and pour into mold. Let cool to room temperature then cover and chill for at least 24 hours and up to 3 days. Before serving, dip mold in a pan of hot water for 1 minute, place a serving plate on top and invert. Shake mold gently to release sauce. Yield: 2 cups/8 servings Notes: Thanksgiving Special with Drew Nieporent Recipe by: TVFN Show #TGSP94 Posted to MC-Recipe Digest V1 #921 by Sue <suechef@sover.net> on Nov 23, 1997
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