CRANBERRY-KUMQUAT SAUCE

Cranberry-Kumquat Sauce image

Yield Makes about 5 cups

Number Of Ingredients 5

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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

Steps:

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; simmer until soft, about 4 minutes longer. Transfer cranberry sauce to medium bowl. DO AHEAD 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.