| 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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