About this recipe:Since we've had fresh cranberries in our local supermarket, I've experimented with this compote every year for Christmas (for with the turkey in our family). This one was so good that I'm sticking with it. A nice alternative to cranberry sauce.
3 pieces crystallised stem ginger
450g fresh cranberries
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Method Prep:25min › Cook:27min › Ready in:52min
Stab the kumquats 2-3 times with a fork and put into cold water and bring to the boil. Drain and rinse with cold water. Repeat this process twice.
Bring the kumquats to the boil with 175ml water and the sugar. Reduce the temperature and simmer for 15 minutes in an uncovered pan.
Remove the kumquats from the syrup and set aside.
Chop the ginger finely and add the cranberries to the pan with the syrup. Cook for 10 to 12 minutes, stirring occasionally over a low-medium heat, until the cranberries burst and you have a creamy sauce
In the meantime, cut the cold kumquats into quarters and remove cores. Cut the kumquats into fine strips and add to the cranberries. Store in a tightly sealed container in the fridge.