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  • Kumquat Cranberry Compote

    1 vote
    Kumquat Cranberry Compote
    Prep: 15 min Cook: 45 min Servings: 8
    by Denise C.
    14 recipes
    >
    Kumquats are quirky little citrus similar in color and skin to tiny oranges, but with more of a sour pucker to them, and the fruit as well as pith and skin are edible. Kumquats show up in the stores mid-winter with all the citrus, and they pack a lot of anti-oxidants and vitamins into their tiny skins. Having a burst of intense twangy goodness in the middle of winter adds some zest to poultry dishes, as a side to your cheese and meat board, or in your morning yogurt.

    Ingredients

    • 1 Tbsp fresh grated ginger
    • 12 ounces fresh cranberries
    • 1 pint fresh kumquats
    • 1/2 to 1/2 cup orange juice or whiskey
    • half a vanilla bean (or 1 tsp good vanilla extract)
    • 1/2 tsp whole cloves
    • 1 tsp ground allspice
    • 1 cinnamon stick
    • 5 green cardamom pods (optional)
    • 1/2 cup local honey (see note)

    Directions

    1. Slice your kumquats into quarters or sixths, depending on how big they are (and how fine you like bits), and remove the seeds. This will give you strips of kumquat. Use the peel, the juice, the pith, everything but the seeds.
    2. Put your kumquat slices and cranberries into a big pot.
    3. Add the cinnamon stick, grated ginger, and vanilla bean to the pot.
    4. Crush the cloves, allspice, and cardamom with a mortar and pestle a bit (or put into a baggie and crack a few times with a rolling pin). Add the crushed spices to a tea bag or piece of cheesecloth. Tie it up and add to the pot.
    5. Add in your orange juice or whiskey. Start with 1/3 of a cup. Depending on how juicy your kumquats are, if your cranberries are fresh or frozen, or if you use OJ or whiskey, your liquid needs might slightly vary. Start with the smaller amount, add more as you are cooking if it is looking too dry. It should be just enough liquid to soften and integrate the ingredients into a thick but stirrable whole.
    6. With everything in the pot, bring to a boil and stir stir stir. Once boiling, reduce heat to medium and simmer for 15-20 minutes, stirring frequently, adding more liquid if necessary. If using whiskey the alcohol is cooking off, but leaving an amazing aroma and flavor.
    7. After 15-20 minutes on medium, stirring often, remove your cinnamon stick, vanilla bean, and spice bag.
    8. Add the honey, stir, and turn down to LOW for another 10-15 minutes. Turn off the heat, stir, and then let sit for a final 10 minutes or so to cool. It should be nice and thick and garnet.
    9. Spoon into clean jelly or canning jars, and refrigerate.
    10. This should keep in your refrigerator for a few weeks if you can keep yourself from eating all of it immediately.
    11. NOTE: If you use a very sweet orange juice as your liquid, you might not need as much honey. Taste it as you go!
    12. This is fantastic over yogurt, on a cheese and meat plate, as a condiment with roasted chicken, in your morning hot cereal, or as a dressing for salads and vegetables (mix a little compote with olive oil and drizzle over!).

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