Recipe - Cranberry Kumquat Sauce

2 pound Fresh Or Frozen Cranberries
4 pt Kumquats
4 cup Water
2 cup Walnut Or Pecan Halves
4 cup Sugar Or Other Sweetener
Taste
2 tablespoon Grated; Fresh Ginger Or
Ground To Taste
2 Envelopes unflavored
gelatin; (optional)

Slice kumquats crosswise into One fourth inch slices. Place kumquat slices and
cranberries in large pot with enough water to barely cover. Add ginger, and
about half the sugar. The rest will be added later, after tasting during
cooking. Cover pot and bring to a boil. Boil until all cranberries are
popped. Reduce heat, taste for sweetness and adjust. If a thicker sauce is
desired, soften gelatin in a little bit of cold water and add to sauce.
Cover and simmer for about 10 minutes to allow flavors to blend. Add nuts,
which may be left in halves or coarsely chopped. Remove from heat and allow
to cool. Refrigerate before serving.

Serving Ideas: Great with poultry or ham, as well as pork and veal.

Recipe by: Supersew

Posted to KitMailbox Digest by Supersew@aol.com on Feb 25, 1998