Cranberry-kumquat mold

8 Servings

Ingredients

Quantity Ingredient
1½ cup Fresh-squeezed orange juice
6 Kumquats (about 1/2 cup); sliced
1½ cup Sugar
1 12 ounce bag fresh cranberries, rinsed and picked over
1 tablespoon Grated kumquat or orange peel

Directions

Thoroughly coat a decorative mold with vegetable oil.

Combine orange juice, sugar and kumquats in a large saucepan; bring to a boil, stirring to dissolve sugar, and add cranberries. Bring back to a boil and simmer, stirring occasionally, until reduced to about 2 cups, 20 to 30 minutes. Stir in grated rind and pour into mold.

Let cool to room temperature then cover and chill for at least 24 hours and up to 3 days. Before serving, dip mold in a pan of hot water for 1 minute, place a serving plate on top and invert. Shake mold gently to release sauce.

Yield: 2 cups/8 servings

Notes: Thanksgiving Special with Drew Nieporent Recipe by: TVFN Show #TGSP94

Posted to MC-Recipe Digest V1 #921 by Sue <suechef@...> on Nov 23, 1997

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