Kumquat Cranberry Sauce

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  • Level: Easy
  • Total: 45 min (plus 3-hour chilling)
  • Active: 20 min
  • Yield: 6 to 8 servings
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Ingredients

1 tablespoon coriander seeds

1 1/4 cups sugar

1 pound cranberries, thawed if frozen 

10 to 12 kumquats, sliced and seeded

Kosher salt

Directions

  1. Toast the coriander seeds in a dry medium saucepan over medium heat, shaking often, 3 to 4 minutes. Transfer to a paper towel, fold to cover, then crush the seeds with a rolling pin. Return to the saucepan.
  2. Add 1 1/2 cups water, the sugar, cranberries, kumquats and 1/4 teaspoon salt to the pan. Bring to a boil, then reduce to a simmer and cook until the berries burst and the sauce thickens, 18 to 25 minutes. (If the berries are not bursting after 15 minutes, gently mash with a spoon.) Let cool.
  3. Transfer the sauce to a bowl and refrigerate until chilled and thickened, at least 3 hours. 

Cook’s Note

Make the sauce up to 1 week ahead; cover and refrigerate.