cranberry-kumquat-sauce-236505.json

{
    "directions": [
        "Combine sugar, 2 cups water, and kumquats in large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium and simmer until kumquats are almost translucent, about 8 minutes. Using slotted spoon, transfer kumquats to small bowl. Add cranberries to sugar syrup in pan; bring to boil. Reduce heat to medium and simmer until berries burst, about 7 minutes. Add raisins; simmer until soft, about 4 minutes longer. Transfer cranberry sauce to medium bowl. DO AHEAD Kumquats and cranberry sauce can be made 5 days ahead. Cover separately and refrigerate. Bring to room temperature before continuing.",
        "Just before serving, add kumquats to cranberry sauce."
    ],
    "ingredients": [
        "2 1/2 cups sugar",
        "2 cups water",
        "6 ounces fresh kumquats, quartered lengthwise (about 1 generous cup), seeds removed",
        "20 ounces fresh or frozen cranberries (about 5 1/2 cups)",
        "1/2 cup golden raisins"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Sauce",
        "Fruit",
        "Side",
        "Christmas",
        "Thanksgiving",
        "Vegetarian",
        "Cranberry",
        "Raisin",
        "Fall",
        "Winter",
        "Vegan",
        "Kumquat",
        "Fat Free",
        "Kidney Friendly",
        "Pescatarian",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Cranberry-Kumquat Sauce",
    "url": "http://www.epicurious.com/recipes/food/views/cranberry-kumquat-sauce-236505"
}