Gingered Cranberry and Kumquat Relish
Keys: Accompaniment Pickles Relishes Thanksgiving Berry Berries Citrus
Yield: 1
Ingredients:
1 bag fresh cranberries (12 ounce)
16 x kumquats stemmed, rinsed,
and patted dry
1 cup sugar
1/2 cup minced crystallized ginger
Method:
Using on/off turns, coarsely chop cranberries in processor. Transfer
cranberries to medium bowl. Mince half of kumquats, removing any seeds.
Thinly slice remaining kumquats, removing any seeds.
Mix all kumquats, sugar, and ginger into chopped cranberries (as mixture
sits, sugar will dissolve). Cover relish and refrigerate at least 4
hours. (Cranberry relish can be prepared 1 week ahead. Cover tightly and
keep refrigerated.)
This recipe yields about 3 cups.
Comments: Kumquats lend their bright citrus snap to a
no-cooking-required relish.
Yield: 3 cups
I'm in my own little world, but thats ok everybody knows me here
Angelique
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