Kumquat Cranberry Sauce

Name: Kumquat Cranberry Sauce
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 to 8 servings
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

Getting reviews...

Level: Easy

Total: 45 min (plus 3-hour chilling)
Active: 20 min

Yield: 6 to 8 servings

Level: Easy

Total: 45 min (plus 3-hour chilling)
Active: 20 min

Yield: 6 to 8 servings

Ingredients

Deselect All

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

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.
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.
Transfer the sauce to a bowl and refrigerate until chilled and thickened, at least 3 hours.