Kumquat Cranberry Sauce

A staple at our Thanksgiving table is cranberry sauce, but I always like to put my own twist on it. Cranberry sauce is a perfect complement to Thanksgiving turkey, but instead of opening a can, give this easy recipe a try instead. Even though the end product is luscious and luxurious, cranberry sauce can be whipped up in a matter of minutes, and this kumquat cranberry sauce is perfection.Everyone will love the citrus flavors paired with the tart cranberries, and it will be the star of the meal. This cranberry sauce is especially good once the flavors come together which makes it perfect for leftovers. I like to serve mine from a jar; it gives it a wonderful homemade quality and is a pretty look for the table. Let me know if you give it a try and what everyone thinks!

Kumquat Cranberry Sauce

You will need:

- 2  cups water- 1 cup sugar- 12 kumquats cut into circle slices (cut the kumquat across to create pinwheel like slices)- 1 tablespoon grated orange peel- 1 teaspoon cinnamon- 1 teaspoon minced peeled fresh ginger- 1/2 teaspoon coarse salt- 1/2 teaspoon ground black pepper- 1/2 teaspoon cloves- 2 12-ounce bags fresh or frozen cranberries

 To prepare:Combine water, sugar, orange peel, kumquat slices and ginger in heavy medium saucepan. Bring mixture to simmer over medium heat. Simmer 4 minutes to blend flavors.Add cinnamon, salt and clove and simmer 2 minutes. Add cranberries and simmer until berries burst and sauce is thick, stirring occasionally, about 15 minutes. Remove from heat.Refrigerate cranberry sauce until well chilled. (Can be prepared 3 days ahead. Cover and keep refrigerated)Photo by Stefania Crudeli on Unsplash