Kumquats and cranberries turn out to be a perfect match, since their flavors are similar in intensity: The former contributes a pleasant citrusy bitterness to the latter's signature tartness.
Sauce can be made 1 week ahead and chilled, covered. Bring to room temperature before serving.
Recipe information
Total Time
1 1/2 hr
Yield
Makes about 2 1/2 cups
Ingredients
Preparation
Step 1
Prick kumquats 2 or 3 times with a sharp fork. Cover kumquats generously with cold water in a heavy medium saucepan and bring to a boil. Drain and rinse with cold water, then repeat 2 more times (to remove bitterness).
Step 2
Bring kumquats, sugar, and water (3/4 cup) to a boil in rinsed saucepan (liquid will not cover kumquats) over high heat, stirring until sugar has dissolved, then reduce heat and gently simmer, uncovered, stirring occasionally, 15 minutes. Remove from heat and cool kumquats in syrup, about 20 minutes.
Step 3
Transfer kumquats with a slotted spoon to a bowl, reserving syrup in saucepan. Add cranberries and 1/4 teaspoon salt to syrup and bring to a boil over high heat, stirring occasionally, then reduce heat and simmer, uncovered, stirring occasionally, until berries burst, 8 to 12 minutes. Remove from heat.
Step 4
While cranberries cook, quarter kumquats lengthwise, discarding any seeds.
Step 5
Stir kumquats into cranberry mixture and transfer to a bowl. Cool completely, stirring occasionally, about 30 minutes.
Recipe notes
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