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Cranberry-Kumquat Sauce

Cranberry-Kumquat Sauce


  • 6 ounces fresh kumquats, quartered lengthwise (about 1 generous cup), seeds removed
  • 20 ounces fresh or frozen cranberries (about 5 1/2 cups)

Recipe Preparation

  • Combine sugar, 2 cups water, and kumquats in large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium and simmer until kumquats are almost translucent, about 8 minutes. Using slotted spoon, transfer kumquats to small bowl. Add cranberries to sugar syrup in pan; bring to boil. Reduce heat to medium and simmer until berries burst, about 7 minutes. Add raisins; simmer until soft, about 4 minutes longer. Transfer cranberry sauce to medium bowl. DO AHEAD Kumquats and cranberry sauce can be made 5 days ahead. Cover separately and refrigerate. Bring to room temperature before continuing.

  • Just before serving, add kumquats to cranberry sauce.

Reviews Section

Roasted Salmon with Orange-Mustard Butter

During the pandemic I used shopping/delivery services for my groceries. For the most part it’s been easy and reliable and I am incredibly grateful to the shoppers for risking their health and lives to help other people.

But recently, after two covid vaccinations and several weeks went by, I ventured out to the supermarket for my first “shop.” It was like an event. Who knew that grocery shopping could be such a thrill!

I went to a new store because my old reliable, Fairway, went out of business.

So, Wegman’s it was! It’s a huge place and kind of overwhelming after a year of not being or going anywhere.

There were products I hadn’t even thought to buy through a shopper — it seems stores don’t list everything that’s available for internet orders.

I bought lots of produce — oranges and berries and several kinds of lettuce and mushrooms and parsnips, fennel and more.

The FISH counter!! It was spectacular! I envisioned feasts! I LOVE fresh fish.

The salmon in particular was gorgeous and inviting. I know salmon is not such an exotic fish but it’s one that my husband eats without complaint, so I make it quite a lot. And I loved being able to pick out the exact pieces I wanted. From the front, at the big end, where it’s marbled with fat.

It was as delicious as it looked. Dinner was SO wonderful.

Roasted Salmon with Orange-Mustard Butter

6 salmon filets, about 6 ounces each

2 tablespoons softened butter

2 teaspoons Dijon mustard

2 scallions, chopped (or use chives)

2 teaspoons grated fresh orange peel

2 teaspoons grated fresh ginger

2 tablespoons chopped fresh parsley

salt and freshly ground black pepper to taste

Preheat the oven to 450 degrees. Place the salmon filets in a baking dish. In a bowl, combine the butter, mustard, scallions, orange peel, ginger and parsley and mix to blend the ingredients thoroughly. Slather equal amounts of the butter over the fish. Sprinkle with salt and pepper. Roast the salmon for 15-18 minutes, depending on thickness and degree of doneness desired.

Published: 00:01 BST, 17 November 2013 | Updated: 00:01 BST, 17 November 2013

Bread sauce and Cranberry, kumquat & port sauce

The bread sauce sits alongside the giblet gravy and the cranberry sauce to garnish your Christmas dinner. We love pieces of moist warm turkey dipped in this most traditional of sauces. This is one of those jobs that you can partly get out of the way on Christmas Eve.

1 litre whole milk
1 onion, quartered
8 cloves
2 bay leaves
white breadcrumbs made from
1 small day-old loaf, crusts removed
large knob of unsalted butter
2 tbsp double cream
white pepper and sea salt to taste
freshly grated nutmeg to taste

❄ Pour the milk into a pan and bring it to a simmer. Meanwhile, stud each onion quarter with
2 cloves. We like it like this, but if you want a less clovey flavour to your sauce, reduce the number of cloves. Place the onion quarters into the pan with the bay leaves and simmer gently for about
3 minutes. Leave this to infuse, preferably overnight, and you will have lovely spiced milk.

❄ When you are ready to make the sauce, strain the milk and discard the onions, cloves and

bay leaves. Warm the milk in a pan, add the breadcrumbs and simmer until the crumbs have expanded and the sauce has thickened. If it seems too thick add some more milk, or if it’s too thin add extra breadcrumbs. Stir in the butter and the cream, season to taste and serve warm, finished off with a liberal sprinkling of freshly grated nutmeg. We like this with lots of white pepper. Yo ho ho!

Cranberry, kumquat & port sauce
The kumquats in our special version of home-made cranberry sauce give the sauce a really zingy flavour and it’s so easy to make.

500g fresh cranberries
250g kumquats, sliced thinly
250g caster sugar
6 allspice berries
1 cinnamon stick
3 tbsp port

❄ Bring 250ml of water to boiling point and plunge in the cranberries and the kumquats. Simmer for 10 minutes until they have broken down. Add the sugar, allspice and the cinnamon stick. Stir until the sugar has dissolved and simmer for a further 10 minutes. Two minutes before the time is up stir in the port. Now the kitchen really smells of Christmas! Discard the allspice and the cinnamon stick and serve the sauce warm or cold.

20+ Delicious Cranberry Sauce Recipes

There are just a few staple dishes that every Thanksgiving table needs, and no turkey or ham dish is complete without a side of sweet, tart cranberry sauce. Our Test Kitchen has been hard at work testing cranberry recipes, creating a cranberry dish to suit every palate. From classic recipes to anything but traditional, these cranberry dishes will add big, bold flavor to your holiday menu. Our classic chilled and molded Cranberry-Apricot Sauce is fruity and delicious, and our Cranberry-Jalapeno Salsa packs a spicy punch. With options ranging from zesty cranberry relishes, savory compotes, citrusy salads, and bold chutneys, you will surely find a way to incorporate the holiday berry into your Thanksgiving menu. If all else fails, you simply cannot go wrong with our Grandma Erma&rsquos Spirited Cranberry Sauce &ndash the secret ingredient is orange liqueur. Here&rsquos a big bonus: most versions of this condiment keep for a while. Enjoy on Thanksgiving with your turkey and pork, and then use the leftovers for a sweet sandwich spread.

Cranberry-Kumquat Sauce - Recipes

Spiced Cranberry and Kumquat Sauce with Zinfandel
PREP TIME: 30 Minutes
MAKES: 6 Cups


  • 2 (12-ounce) bags fresh cranberries
  • 12 kumquats, sliced and seeds removed
  • 1 3/4 cups red Zinfandel
  • 2 cups sugar
  • 1 cup golden brown sugar, packed
  • 6 whole cloves
  • 6 whole allspice
  • 3 cinnamon sticks
  • 1 strip orange peel

Combine all ingredients except cranberries and kumquats in a medium saucepan. Bring to a rolling boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until mixture is reduced to 1 ¾ cups, about 10 minutes. Strain syrup into a large saucepan. Add cranberries and kumquats to syrup and cook over medium heat until cranberries burst, about 6 minutes. Cool and transfer sauce to a medium bowl. Cover and refrigerate until cold. (NOTE: This sauce can be made 1 week prior to serving, but must be kept refrigerated.)

Cranberry-Kumquat Sauce - Recipes

Keto & Low Carb Cabernet Cranberry Kumquat Sauce

There’s nothing better than a delicious side of cranberry sauce with your holiday meal. Cranberries don’t have to just be a delicious Thanksgiving staple side, they can contribute to any holiday meal with family and friends. Whether you are bringing a dish, or hosting a dinner party this cranberry sauce is sure to please. Both keto and low carb, this holiday staple is quick, easy, delicious, and will keep you in ketosis.

This recipe is a great starter for my ketofied version of Julia Child’s Fluffy Pumpkin Pie.

2 1/2 cups fresh (or frozen, thawed) cranberries (one 8-oz. bag)

1 cup dry red wine (such as Cabernet Sauvignon)

1/2 cup seeded sliced fresh kumquats

Bring cranberries, wine, erythritol, and kumquats to a boil in a medium saucepan, reduce the heat, and simmer, stirring often, until cranberries burst and release juices, about 15 -20 minutes. Let cool.

Pro tip: Put a tablespoon of this sauce in your favorite low carb ‘Rita, it is SERIOUSLY both delish and festive! Who doesn’t love a good festive margarita? (insert salsa dancer emoji here).

Aunt Ger is our head Chef behind Ketonia responsible for creating the delicious Ketonia products you know and love. She strives to create delicious and keto-friendly recipes as well as keto-fy your favorite comfort foods to help you reach your goals and enjoy the keto journey.

When you try out our recipes, please share your photos and tag us on social media! (@KetoniaFoods)

Let us know what you think of the recipes and which dishes or desserts you would love to see Aunt Ger keto-fy. We love seeing the Ketonia family loving both the recipes and our products. You guys are always our number one priority!

Hungry for more? Check out more of Aunt Ger’s Keto Recipes here:

Interested in learning more about the Ketogenic diet? In order to reach your goals with keto, it’s important to understand the ins and outs of the ketogenic lifestyle. Check out our learning center articles to Understanding Keto here.

Recipe: The Calendar Girls Curvaceous Cranberry and Kumquat Sauce with Port

It’s time to think about the big day, its’ time to talk turkey, well turkey accompaniments anyway……..seductive sauces and herb scented stuffing, as well as wine laden gravy and cheeky little chipolata sausages dressed in crisp bacon coats……it’s always the accompaniments that I look forward to as much as the roasted bird. I realise that I may have left things a little late now

there’s only four shopping days until Christmas Day and I wanted to share my favourite Christmas dinner recipes with you, but there’s always next year and I hope that you’ve enjoyed all my bakes, cakes, biscuits and gifts that I’ve posted in my Advent Calendar posts.

hence my rather seductive name for this cranberry sauce.

This is my own adapted recipe based on the original WI recipe

vibrant, curvaceous and colourful plump fresh cranberries are cooked with fresh kumquats, port and orange juice

with a cinnamon stick thrown in a for good measure. If you are making this for children or those who don’t drink alcohol, just omit the port and add extra orange juice. This sauce will sit quite happily in the fridge

for up to a week it can also be frozen

just take it out the night before you need to serve it, and thaw it overnight, then gently reheat on the day.

It’s a veritable medley of glistening fruit and it certainly brightens up the Festive Table with its jewelled colours. It makes me smile when I see all the plump cranberries jostling for position in the pan with the exotic kumquats…’s a dish full of joy and therefore deserves a place on the feasting table.

If you fancy a change this year and want a sophisticated and flavour packed sauce, a sauce that’s not just sugar and cranberries, this is definitely the sauce for you. It’s also blindingly brilliant when liberally dolloped into a turkey and stuffing sandwich……as well as adorning cold ham and pork. The kumquats really are essential, oranges are not quite the same, so do try to hunt them down for this recipe. I’ll be back tomorrow on the shortest day, with more Christmas dinner and buffet recipe ideas, see you later.

The Calendar Girls Curvaceous Cranberry and Kumquat Sauce with Port

  • 16 kumquats
  • 175ml water
  • 152g sugar
  • 3 pieces crystallised stem ginger
  • 450g fresh cranberries
  1. Stab the kumquats 2-3 times with a fork and put into cold water and bring to the boil. Drain and rinse with cold water. Repeat this process twice.
  2. Bring the kumquats to the boil with 175ml water and the sugar. Reduce the temperature and simmer for 15 minutes in an uncovered pan.
  3. Remove the kumquats from the syrup and set aside.
  4. Chop the ginger finely and add the cranberries to the pan with the syrup. Cook for 10 to 12 minutes, stirring occasionally over a low-medium heat, until the cranberries burst and you have a creamy sauce
  5. In the meantime, cut the cold kumquats into quarters and remove cores. Cut the kumquats into fine strips and add to the cranberries. Store in a tightly sealed container in the fridge.

Watch how!

Watch how to make three different kinds of cranberry sauce starting with an easy base recipe in our How to make cranberry sauce video.

1(12-ounce) bags fresh cranberries
12 kumquats, pitted and sliced
1¾ cups red Zinfandel
2 cups sugar
1 cup packed light brown sugar
6 whole cloves
6 whole allspice
3 cinnamon sticks
1 strip orange peel

Combine all ingredients except cranberries and kumquats in a medium saucepan. Bring to a rolling boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until mixture is reduced to 1¾ cups, about 10 minutes. Strain syrup into a large saucepan. Add cranberries and kumquats to syrup and cook over medium heat until cranberries burst, about 6 minutes. Cool and transfer sauce to a medium bowl. Cover and refrigerate until cold. (NOTE: This sauce can be made 1 week prior to serving, but must be kept refrigerated.)

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Watch the video: Homemade Cranberry Sauce Recipe - Quick u0026 Easy (December 2021).