Cranberry-kumquat Mold
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| A, H, K, N, T | 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 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 177
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.6mg
Potassium: 164.2mg
Carbohydrates: 44.7g
Fiber: <1g
Sugar: 42.8g
Protein: <1g