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A friend gave me a bunch of fresh kumquats, but they were different than most ~ round and very tart. So I used them to make a combination fresh CRANBERRY and KUMQUAT SAUCE ~ with hints of vanilla and nutmeg. Lower in sugar because I used half white sugar and half regular white Splenda (you can use all sugar if you want).
CRANBERRY KUMQUAT SAUCE
1 bag fresh/frozen cranberries
about 12-15 fresh kumquats
2-1/4 cups water
1/2 cups white sugar
1/2 cup regular white Splenda (not baking blend)
1 tsp. vanilla
1/4 tsp. nutmeg
2 TB Knox unflavored gelatin (about 2 little packets)
additional 1 cup water ~or~ 1 cup orange juice
***
Prepare the kumquats by cutting them into 1/4s (or 1/8s) and removing the seeds.
Bring 2-1/4 cups water, cranberries, kumquats, nutmeg, sugar and Splenda to a boil in a large saucepan (medium heat) ~ until the cranberries start popping. Once they boil, reduce the heat and simmer for 20-30 minutes (until the water reduces down).
Meanwhile, whisk together the Knox unflavored gelatin and 1 cup water (or orange juice) in a bowl. Let it “bloom” for a few minutes.
Pour the bloomed gelatin into the cranberry mixture and stir well. Add the vanilla. Mix well and pour into 2-3 larger jars ~ I bought mine @ Dollar Tree (they were a little large, but 1/2 pint are too small). TIP: Put a long metal spoon or knife in the jar before you pour the hot cranberry mixture in. This will keep the jar from breaking!
Refrigerate for at least an hour or 2 ~ with the TOP OFF of the jar! It should set up and become jelled. Keeps for several weeks in the refrigerator.
TIP:
If your family insists on jellied cranberry sauce with RIDGES (from the can), you can pour your homemade sauce into a couple of clean cans ~ let it set up in the refrigerator ~ then push it out and slice it.
CRANBERRY KUMQUAT SAUCE
1 bag fresh/frozen cranberries
about 12-15 fresh kumquats
2-1/4 cups water
1/2 cups white sugar
1/2 cup regular white Splenda (not baking blend)
1 tsp. vanilla
1/4 tsp. nutmeg
2 TB Knox unflavored gelatin (about 2 little packets)
additional 1 cup water ~or~ 1 cup orange juice
***
Prepare the kumquats by cutting them into 1/4s (or 1/8s) and removing the seeds.
Bring 2-1/4 cups water, cranberries, kumquats, nutmeg, sugar and Splenda to a boil in a large saucepan (medium heat) ~ until the cranberries start popping. Once they boil, reduce the heat and simmer for 20-30 minutes (until the water reduces down).
Meanwhile, whisk together the Knox unflavored gelatin and 1 cup water (or orange juice) in a bowl. Let it “bloom” for a few minutes.
Pour the bloomed gelatin into the cranberry mixture and stir well. Add the vanilla. Mix well and pour into 2-3 larger jars ~ I bought mine @ Dollar Tree (they were a little large, but 1/2 pint are too small). TIP: Put a long metal spoon or knife in the jar before you pour the hot cranberry mixture in. This will keep the jar from breaking!
Refrigerate for at least an hour or 2 ~ with the TOP OFF of the jar! It should set up and become jelled. Keeps for several weeks in the refrigerator.
TIP:
If your family insists on jellied cranberry sauce with RIDGES (from the can), you can pour your homemade sauce into a couple of clean cans ~ let it set up in the refrigerator ~ then push it out and slice it.
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