KUMQUAT CRANBERRY SAUCE

Kumquat Cranberry Sauce image

Provided by Food Network Kitchen

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.