Recipe - Cranberry-Kumquat Mold

1 One half cup Freshsqueezed orange juice
6 Kumquats (about One half cup);
cut or sliced up
1 One half cup Sugar
1 12 ounce bag fresh
cranberries, rinsed and
picked over
1 tablespoon Grated kumquat or orange
peel

Thoroughly coat a decorative mold with vegetable oil.

Combine orange juice, sugar and kumquats in a large saucepan; bring to a
boil, stirring to dissolve sugar, and add cranberries. Bring back to a boil
and simmer, stirring occasionally, until reduced to about 2 cups, 20 to 30
minutes. Stir in grated rind and pour into mold.

Let cool to room temperature then cover and chill for at least 24 hours and
up to 3 days. Before serving, dip mold in a pan of hot water for 1 minute,
place a serving plate on top and invert. Shake mold gently to release
sauce.

Yield: 2 cups/8 servings

Notes: Thanksgiving Special with Drew Nieporent

Recipe by: TVFN Show #TGSP94

Posted to MCRecipe Digest V1 #921 by Sue suechef@sover.net on Nov 23,
1997