Essayist Amy Bennett Williams will be at home tomorrow cooking a turkey and the trimmings….and as is her custom she’ll be infusing a bit of Southwest Florida into her cookery. Once again, here’s Amy’s recipe for Cranberry-Kumquat relish.
And here's the recipe!
Cranberry/Kumquat Relish Recipe
1 pound fresh cranberries, washed and picked over
10-12 kumquats, washed and seeded but not peeled, quartered
1 1/2 cups sugar
1 tablespoon fresh ginger, peeled and grated
Dash of salt
1/2 cup plus 2 tablespoons Cointreau or other intensely orange-flavored liqueur
Combine all ingredients except the 2 tablespoons of liqueur in a saucepan and simmer about 30 minutes, until the sugar is dissolved and the fruit is soft. Remove from heat and stir in the remaining liqueur. Chill before serving.
And here's the recipe!
Cranberry/Kumquat Relish Recipe
1 pound fresh cranberries, washed and picked over
10-12 kumquats, washed and seeded but not peeled, quartered
1 1/2 cups sugar
1 tablespoon fresh ginger, peeled and grated
Dash of salt
1/2 cup plus 2 tablespoons Cointreau or other intensely orange-flavored liqueur
Combine all ingredients except the 2 tablespoons of liqueur in a saucepan and simmer about 30 minutes, until the sugar is dissolved and the fruit is soft. Remove from heat and stir in the remaining liqueur. Chill before serving.
