Best Kumquat And Cranberry Compote Recipes

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.

Kumquat Cranberry Sauce image

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 5

1 tablespoon coriander seeds
1 1/4 cups sugar
1 pound cranberries, thawed if frozen
10 to 12 kumquats, sliced and seeded
Kosher salt

Steps:

Toast the coriander seeds in a dry medium saucepan over medium heat, shaking often, 3 to 4 minutes. Transfer to a paper towel, fold to cover, then crush the seeds with a rolling pin. Return to the saucepan.
Add 1 1/2 cups water, the sugar, cranberries, kumquats and 1/4 teaspoon salt to the pan. Bring to a boil, then reduce to a simmer and cook until the berries burst and the sauce thickens, 18 to 25 minutes. (If the berries are not bursting after 15 minutes, gently mash with a spoon.) Let cool.
Transfer the sauce to a bowl and refrigerate until chilled and thickened, at least 3 hours.

Kumquat Compote with Sauternes and Ginger image

Yield Makes about 1 1/3 cups

Number Of Ingredients 7

1/2 cup plus 2 tablespoons Sauternes or Late Harvest Riesling
1/2 cup sugar
1/2 cup water
6 whole cloves
1/2 vanilla bean, split
1/2 pound kumquats, quartered lengthwise, seeded
1 tablespoon finely chopped crystallized ginger

Steps:

Combine Sauternes, sugar, water and whole cloves in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to boil. Add kumquats and boil until tender, about 5 minutes. Transfer kumquats to medium bowl using slotted spoon. Continue boiling syrup until reduced to generous 3/4 cup, about 3 minutes. Discard bean. Pour syrup over kumquats. Mix in crystallized ginger. Cover and refrigerate compote until chilled, about 3 hours. (Can be prepared 3 days ahead.)

Cranberry Kumquat Sauce image

Provided by Lillian Chou

Yield Makes about 2 1/2 cups

Number Of Ingredients 4

2 cups kumquats (9 to 10 ounces), trimmed
3/4 cup sugar
3/4 cup water
1 (12-ounce) bag fresh or frozen cranberries (3 1/2 cups)

Steps:

Prick kumquats 2 or 3 times with a sharp fork. Cover kumquats generously with cold water in a heavy medium saucepan and bring to a boil. Drain and rinse with cold water, then repeat 2 more times (to remove bitterness).
Bring kumquats, sugar, and water (3/4 cup) to a boil in rinsed saucepan (liquid will not cover kumquats) over high heat, stirring until sugar has dissolved, then reduce heat and gently simmer, uncovered, stirring occasionally, 15 minutes. Remove from heat and cool kumquats in syrup, about 20 minutes.
Transfer kumquats with a slotted spoon to a bowl, reserving syrup in saucepan. Add cranberries and 1/4 teaspoon salt to syrup and bring to a boil over high heat, stirring occasionally, then reduce heat and simmer, uncovered, stirring occasionally, until berries burst, 8 to 12 minutes. Remove from heat.
While cranberries cook, quarter kumquats lengthwise, discarding any seeds.
Stir kumquats into cranberry mixture and transfer to a bowl. Cool completely, stirring occasionally, about 30 minutes.