A delicious twist on the holiday classic.
Enjoy any time a sweet relish is wanted, such as with pork tenderloin, sliced roasted turkey, or other poultry.
Are you familiar with kumquats? These tiny little citrus fruits pack a lot of flavor in a bite-sized package.
Roughly the size of a grape, kumquats have a thin skin and tiny seeds, allowing them to be eaten whole, skin and all. The skin is actually the sweetest part of a kumquat, which mellows out the tart sourness of the flesh.
They bring a tangy citrus kick to this cranberry sauce, brightening the blend of warm winter spices and honey. They're also at their peak flavor from November through March, so holiday dishes are the perfect time to take advantage of these fresh and healthy winter fruits.
If you can't find them in your regular grocery store, try a local farmer's market or specialty grocery. Originally from Southeast Asia, they're now grown across North and Central America, so there are likely some near you. They even make a pretty good backyard plant if you live in a somewhat warm area.
Since you'll be eating the whole fruit, skin and all, be sure to wash them thoroughly before chopping.
Fresh Cranberry Kumquat Relish
Ingredients:
1 cup Don Victor Honey
1 Tbsp crystallized ginger
2 cinnamon sticks
1 cup chopped kumquats
1 bag (12 oz) fresh cranberries
1 fresh lemon, juiced
Instructions:
In a large saucepan over medium heat, add the honey, ginger, and cinnamon sticks; heat to a slow boil.
Add the kumquats, turn the heat down to low, and simmer until kumquats are just softened.
With a slotted spoon, transfer the kumquats to a separate bowl and set aside; remove the cinnamon sticks and discard them.
Into the saucepan, add cranberries and cook over medium-low heat until the cranberries burst.
Remove the saucepan from heat, stir in the lemon juice, and set aside until the mixture is cooled.
Once cool, add the kumquats into the saucepan and stir until combined.
Pour into a bowl or jar, cover, and refrigerate.
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