Best Wisconsin Cranberry And Kumquat Salsa Recipes

KUMQUAT CRANBERRY SAUCE

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.

WISCONSIN CRANBERRY AND KUMQUAT SALSA

Steps:

• Halve the kumquats, discard seeds, quarter the fruits.
• Put 'quats, onion, garlic, berries and o.j. in a sauce-pan; half cover the pot, simmer until berries pop.
• Stir in the sugar and chilies (if used).
• Once sugar is dissolved, bring mixture to a boil; boil until mixture thickens.
• Remove pan from heat; spoon salsa into hot jars, seal with two-part lids.
• Process jars in a boiling-water bath for 15 minutes (at sea level).
• Label, store in cool, dark place; use within 12-15 months.
• FOR SHORTER STORAGE: spoon into jars, cool completely, refrigerate.
• IDEA: use smaller decorative jars, add to a gift basket with other kitchen preserves. YUMMY!

KUMQUAT SALSA

Steps:

• Mix jalapeños with garlic and cilantro. Remove insides from kumquats. Put insides in small pot and add orange juice, lemon juice, and brown sugar.
• While reducing mixture, cut kumquat shells to 1/2-inch size and add to reduction. When reduction is done and tender, mix with the other ingredients and add salt and pepper to taste.

CRANBERRY-KUMQUAT SAUCE

Steps:

• Wrap kumquat seeds, cloves, and cardamom pods, if using, in a piece of cheesecloth; tie with kitchen twine to enclose. Place cheesecloth package in a large saucepan along with kumquats, orange juice, sugar, ginger, star anise, cinnamon stick, Aleppo pepper, and salt. Bring to a boil over high heat; immediately reduce heat to a simmer and cook until kumquats are soft and translucent and mixture is thickened and jamlike, about 1 1/2 hours.
• Add cranberries to saucepan and cook until they just begin to pop, about 10 minutes. Remove from heat and let cool completely. Sauce may be kept in an airtight container, refrigerated, for up to 3 days.

CRANBERRY KUMQUAT SAUCE

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.