Chef David LeFevre from M.B. Post shares one of his favorite recipes for Thanksgiving, cranberry kumquat relish. This sauce is the perfect balance of sweet and spice. The addition of ginger and star anise gives this classic Thanksgiving side a new spectrum of flavors. Cranberry and kumquat relish will be delicious with turkey, mashed potatoes, and gravy (and it even tastes better the next day!).
Cranberry Kumquat Relish
Yield: Makes 8 to 10
2 (12-oz) bags cranberries, thawed if frozen
10 oz kumquats, trimmed and quartered lengthwise (1 1/2 cups)
3/4 cup water
1/4 cup cider vinegar
1 1/4 cups sugar
2 tablespoons finely chopped peeled fresh ginger
2 whole star anise
1/4 teaspoon salt
Stir together all ingredients in a 4-quart heavy saucepan and simmer, uncovered, stirring occasionally, until berries have burst, 10 to 12 minutes. Remove star anise and cool completely.
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