Can be prepared in 45 minutes or less. 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. Makes about 3 1/2 cups. Gourmet November 1997 Posted to KitMailbox Digest by email@example.com on Feb 25, 1998
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|Serving Size: 1 Serving (832g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 3.6mg||0 %|
|Potassium 13.2mg||0 %|
|Total Carbohydrate 599.9g||176 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 599.9g|
|Protein 0g||0 %|
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Calories per serving: 2322
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