Cranberry-Kumquat Sauce

1. 1

   Combine sugar, 2 cups water, and kumquats in large saucepan.

2. 2

   Bring to boil, stirring until sugar dissolves.

3. 3

   Reduce heat to medium and simmer until kumquats are almost translucent, about 8 minutes.

4. 4

   Using slotted spoon, transfer kumquats to small bowl.

5. 5

   Add cranberries to sugar syrup in pan; bring to boil.

6. 6

   Reduce heat to medium and simmer until berries burst, about 7 minutes.

7. 7

   Add raisins; simmer until soft, about 4 minutes longer.

8. 8

   Transfer cranberry sauce to medium bowl.

9. 9

   DO AHEAD Kumquats and cranberry sauce can be made 5 days ahead.

10. 10

    Cover separately and refrigerate.

11. 11

    Bring to room temperature before continuing.

12. 12

    Just before serving, add kumquats to cranberry sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.