| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
|
Fruit, Sauces |
12 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh Or Frozen Cranberries |
| 4 |
pt |
Kumquats |
| 4 |
c |
Water |
| 2 |
c |
Walnut Or Pecan Halves |
| 4 |
c |
Sugar Or Other Sweetener Taste |
| 2 |
tb |
Grated; Fresh Ginger Or Ground To Taste |
| 2 |
|
Envelopes unflavored gelatin; (optional) |
INSTRUCTIONS
Slice kumquats crosswise into 1/4 inch slices. Place kumquat slices and
cranberries in large pot with enough water to barely cover. Add ginger, and
about half the sugar. The rest will be added later, after tasting during
cooking. Cover pot and bring to a boil. Boil until all cranberries are
popped. Reduce heat, taste for sweetness and adjust. If a thicker sauce is
desired, soften gelatin in a little bit of cold water and add to sauce.
Cover and simmer for about 10 minutes to allow flavors to blend. Add nuts,
which may be left in halves or coarsely chopped. Remove from heat and allow
to cool. Refrigerate before serving.
Serving Ideas: Great with poultry or ham, as well as pork and veal.
Recipe by: Supersew
Posted to KitMailbox Digest by Supersew@aol.com on Feb 25, 1998
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