Kumquat, Cranberry and Pomegranate Relish

Kumquats add the exotic, cranberries the familiar, and pomegranates the surprise ending!

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Name: Kumquat, Cranberry and Pomegranate Relish
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 3 cups kumquats; 1/2 cup water; 1/2 cup pomegranate juice; 1 1/4 cups sugar; 1 tablespoon ginger peeled & grated; 1/2 teaspoon salt; 1 pound fresh or frozen cranberries; 1/2 cup golden raisins; 1/4 cup pomegranate seeds

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INGREDIENTS

3 cups kumquats
1/2 cup water
1/2 cup pomegranate juice
1 1/4 cups sugar
1 tablespoon ginger ; peeled & grated
1/2 teaspoon salt
1 pound fresh or frozen cranberries
1/2 cup golden raisins
1/4 cup pomegranate seeds

INSTRUCTIONS

Continue simmering the remaining mixture until it is reduced by half. Add the raisins and the reserved mixture to the reduction and continue cooking a bit longer. The entire cooking process should take 30 to 60 minutes - the longer it cooks, the further it reduces and the thicker it gets.

Remove from the heat, let cool, and then fold in the pomegranate seeds. Cover and refrigerate to chill. The relish will keep for 1 month in the refrigerator.

Makes 2 Cups

NOTES

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Kumquat, Cranberry and Pomegranate Relish

3 cups kumquats
1/2 cup water
1/2 cup pomegranate juice
1 1/4 cups sugar
1 tablespoon ginger peeled & grated
1/2 teaspoon salt
1 pound fresh or frozen cranberries
1/2 cup golden raisins
1/4 cup pomegranate seeds

Slice or quarter the kumquats and remove the pits. Combine the kumquats, water, pomegranate juice, sugar, ginger, and salt in a saucepan over medium heat and bring to a boil. Decrease the heat to low and simmer for 5 minutes. Add the cranberries, increase the heat, and bring to a boil again. Decrease the heat and continue simmering. Once the cranberries burst, scoop out 3/4 of the mixture and set aside.
Continue simmering the remaining mixture until it is reduced by half. Add the raisins and the reserved mixture to the reduction and continue cooking a bit longer. The entire cooking process should take 30 to 60 minutes - the longer it cooks, the further it reduces and the thicker it gets.
Remove from the heat, let cool, and then fold in the pomegranate seeds. Cover and refrigerate to chill. The relish will keep for 1 month in the refrigerator.

Makes 2 Cups

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Nutrition

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Serving Size: 1 Recipe (2882g)
Recipe Makes: 1 Serving

Calories: 1884
Calories from Fat: 164 (9%)

Amt Per Serving		% DV

	Total Fat 18.3g	24 %
	Saturated Fat 2.3g	12 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 3.7g
Cholesterol 0mg		0 %
Sodium 69988.1mg		2413 %
Potassium 4871.5mg		128 %
Total Carbohydrate 440.2g		129 %
	Dietary Fiber 148.3g	593 %
	Sugars, other 291.9g
Protein 40.9g		58 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1884

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