Kumquat Compote

1. 1

   1. Heat oil in saucepan over medium heat. Add shallot and ginger, reduce heat to low and sweat for 6 minutes, stir occasionally.

2. 2

   2. Add chili flake and mustard seed. Stir and cook 2 minutes.

3. 3

   3. Add kumquats, wine, vinegar, sugar and a pinch of salt. Cover the kumquats with water. Stir and partially cover.

4. 4

   4. Cook down until thick, about 20 minutes. Add water if liquid evaporates before fruit cooks.

5. 5

   5. Cool and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.