Cranberry Kumquat Sauce

Cranberries and I go way back.  I became acquainted with them at a young age, when I would down cranberry cocktail like it was my job.  When the holidays came around and cranberry sauce finally made an appearance on the table, I wasn't shy about taking huge spoonfuls to go along with my meal.  Cranberries (minus the sugar that they're usually paired with) are great for urinary health, and also have anti-inflammatory benefits, antioxidants, and are great for our digestive system.  We're true blue friends, cranberries and I.

The kumquat, however, is the new kid in town.  I've never met a kumquat before, but they looked cute and innocent enough.  My fabulous corner store (where I also got the persimmon and figs mentioned in earlier posts) was again a source of inspiration, offering these tiny citrus fruits for holiday enjoyment.  I had to think about purchasing them for a bit -- I don't really like oranges and can't remember the last time I ate one that wasn't covered in chocolate for the holidays.  But, not one to be biased, I thought I'd try them out.  When I got home, I researched these little grape-sized babes.  It turns out the skin is edible, which is sort of great since I don't know how I'd feel about peeling them all.  Eating eight kumquats will give you 10 grams of fiber and 2 grams of protein, and more than 70% your daily vitamin C needs.  I also discovered that kumquats aren't in the citrus family like how you would think -- turns out they're a member of the fortunella genus.  Maybe eating them will bring good fortune?

When I was looking to make another batch of cranberry sauce, I originally was going to add in some orange into the mix, with a little zest.  When I saw the kumquats, however, my plans changed -- and I'm glad they did.  The kumquats add a complex taste to the sauce and match the flavor profile of the cranberry.  It's almost as if they were meant to be together, with both having sweet and slightly bitter taste.  I've spread the sauce on pancakes, little biscuits, and even mixed it in with buckwheat one day.  It's a perfect twist on the traditional holiday side dish.

Cranberry Kumquat Sauce

• 1 bag (12 oz) of fresh cranberries -- I'm lucky to have some local organic berries!
• 2 cups kumquats, whole 
• 2 cups water
• 1 cup apple sauce
• 2 teaspoons cinnamon
• 2 teaspoons ginger
• sugar/stevia to your liking

The kumquats here beg to be nurtured.  They just want a little of your time.  Take a paring knife, and slice them finely until you reach the seeds.  Pick the seeds out, pushing them to the side or smear them off your finger into a small bowl.  When all the kumquats are sliced, add them to a medium sauce pan with the cranberries and water.  Turn the burner up to medium, and cover, until things start to boil.  Turn the heat down to low, and add the apple sauce, cinnamon, and ginger.  Once the water has evaporated and you're left with a wonderful preserve-like consistency, add in sugar/stevia/agave to your liking.  I would say that maple syrup would be nice as a sweetener, but the strength of its taste might take away from the cranberry-kumquat taste.  But experiment.  Keeps in the fridge for at least a week.  Use as a sauce, spread, or use to bake into Ginger-Pecan Scones.  Yields about 2 cups.