Best Cranberry Kumquat Compote Recipes

Kumquat and Cranberry Compote image

Yield Makes 8 to 10 condiment servings

Number Of Ingredients 7

2 (12-oz) bags cranberries, thawed if frozen
9 oz kumquats, trimmed and quartered lengthwise (1 1/2 cups)
1 cup water
1 1/4 cups sugar
2 tablespoons finely chopped peeled fresh ginger
2 whole star anise
1/4 teaspoon salt

Steps:

Stir together all ingredients in a 4-quart heavy saucepan and simmer, uncovered, stirring occasionally, until berries have burst, 10 to 12 minutes. Remove star anise and cool completely.

Cranberry Kumquat Compote image

Yield Makes about 3 1/2 cups

Number Of Ingredients 4

1/4 pound kumquats (about 10)
a 12-ounce bag fresh or unthawed frozen cranberries (about 3 1/2 cups)
1 cup water
1 cup sugar

Steps:

With a sharp thin knife thinly slice kumquats crosswise, removing seeds. Pick over cranberries. In a small saucepan bring water with sugar to a boil and simmer, stirring until sugar is dissolved, 5 minutes. Add kumquats and simmer 5 minutes. With a slotted spoon transfer kumquats to a bowl. Add cranberries to syrup and simmer 10 minutes. Cool mixture completely. (Cranberry mixture and kumquats may be made 3 days ahead and chilled in separate airtight containers - so kumquats will retain their color).
Just before serving, stir kumquats into cranberry mixture.