Gingered Cranberry and Kumquat RelishLeo Gong
Kumquats lend their bright citrus snap to a no-cooking-required relish.
Recipe information
Yield
Makes about 3 cups
Ingredients
1 12-ounce bag fresh cranberries
16 kumquats, stemmed, rinsed, patted dry
1 cup sugar
1/2 cup minced crystallized ginger
Preparation
Using on/off turns, coarsely chop cranberries in processor. Transfer cranberries to medium bowl. Mince half of kumquats, removing any seeds. Thinly slice remaining kumquats, removing any seeds. Mix all kumquats, sugar, and ginger into chopped cranberries (as mixture sits, sugar will dissolve). Cover relish and refrigerate at least 4 hours. (Cranberry relish can be prepared 1 week ahead. Cover tightly and keep refrigerated.)
