Cranberry-Kumquat Sauce

prep time: 10
cook time: 19


  • 2 1/2 cups sugar
  • 2 cups water
  • 3/4 cup fresh kumquats, quartered lengthwise (about 1 generous cup), seeds removed
  • 2 1/2 cups fresh or frozen cranberries (about 1 1/3 quarts)
  • 1/2 cup golden raisins


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. 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.