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Cranberry and Kumquat Conserve

Updated February 23, 2016
(1 Votes)

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This image courtesy of Joseph DeLeo

CostModerate

Easy

Total Timeunder 30 minutes

One Pot MealYes

OccasionBuffet, Casual Dinner Party, Formal Dinner Party

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, low sodium, low-fat, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Mealbrunch, dinner

Moodfestive

Taste and Texturefruity, sweet, tart

Type of DishCondiments

Ingredients

  • 20 medium kumquats, seeded and thinly sliced
  • 1 pound fresh cranberries, washed and drained (about 4 cups)
  • ¾ cup maple syrup

Instructions

Combine all the ingredients in the heavy saucepan and bring to a simmer over moderate heat.

When the berries begin to pop, reduce the heat to very low, cover, and continue to cook, stirring from time to time to prevent sticking for 10 minutes.

Remove from the heat and serve the relish warm with flapjacks, buckwheat cakes, game meats, birds, or sausages.

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