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Cranberry and Kumquat Conserve Default

Photo by: Joseph De Leo
Comments: 0


Yield: Makes about 3 cups


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


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.

© Christopher Idone

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 48 servings.

23kcal (1%)
1mg (0%)
0g (0%)
0g (0%)
0mg (0%)
1mcg RAE (0%)
5mg (8%)
9mg (1%)
0mg (1%)

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