Recipe: Cranberry-Kumquat Sauce

CRANBERRY-KUMQUAT SAUCE

"Fresh kumquats and golden raisins make the familiar cranberry sauce new."

2 1/2 cups sugar
2 cups water
6 ounces fresh kumquats, quartered lengthwise (about 1 generous cup), seeds removed
20 ounces fresh or frozen cranberries (about 5 1/2 cups)
1/2 cup golden raisins

Combine sugar, 2 cups water, and kumquats in large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium and simmer until kumquats are almost translucent, about 8 minutes. Using slotted spoon, transfer kumquats to small bowl.

Add cranberries to sugar syrup in pan; bring to boil. Reduce heat to medium and simmer until berries burst, about 7 minutes.

Add raisins to cranberries in pan; simmer until soft, about 4 minutes longer. Transfer cranberry sauce to medium bowl.

(Kumquats and cranberry sauce can be made 5 days ahead. Cover separately and refrigerate. Bring to room temperature before continuing.)

JUST BEFORE SERVING:
Add kumquats to cranberry sauce.

Makes about 5 cups
Source: Bon Appetit magazine, November 2006