Add a tart twist to cranberry sauce with chef Brad Farmerie's delicious recipe.
- 1 pound kumquats, halved and seeded, seeds reserved
- 2 whole cloves
- 1 green cardamom pod (optional)
- 4 cups orange juice
- 2 1/2 cups sugar
- 2 tablespoons minced ginger
- 2 star anise
- 1/2 cinnamon stick
- 1/4 teaspoon dried Aleppo pepper flakes
- 1/4 teaspoon coarse salt
- 1 1/2 pounds cranberries
Wrap kumquat seeds, cloves, and cardamom pods, if using, in a piece of cheesecloth; tie with kitchen twine to enclose. Place cheesecloth package in a large saucepan along with kumquats, orange juice, sugar, ginger, star anise, cinnamon stick, Aleppo pepper, and salt. Bring to a boil over high heat; immediately reduce heat to a simmer and cook until kumquats are soft and translucent and mixture is thickened and jamlike, about 1 1/2 hours.
Add cranberries to saucepan and cook until they just begin to pop, about 10 minutes. Remove from heat and let cool completely. Sauce may be kept in an airtight container, refrigerated, for up to 3 days.