The Calendar Girls Curvaceous Cranberry
and Kumquat Sauce with Port
and
Day Twenty One on the
Advent Calendar
21st December
2011
Window number twenty one is a
Christmas Fairy
It’s time to think about the big day, its’ time to talk turkey, well turkey accompaniments anyway……..seductive sauces and herb scented stuffing, as well as wine laden gravy and cheeky little chipolata sausages dressed in crisp bacon coats……it’s always the accompaniments that I look forward to as much as the roasted bird. I realise that I may have left things a little late now ~ there’s only four shopping days until Christmas Day and I wanted to share my favourite Christmas dinner recipes with you, but there’s always next year and I hope that you’ve enjoyed all my bakes, cakes, biscuits and gifts that I’ve posted in my Advent Calendar posts.
I don’t know if any of The Calendar Girls actually made this sauce, but as it was published in the Woman’s Institute Christmas Cookbook, it’s possible that they may have made it ~ hence my rather seductive name for this cranberry sauce.
This is my own adapted recipe based on the original WI recipe ~ vibrant, curvaceous and colourful plump fresh cranberries are cooked with fresh kumquats, port and orange juice ~ with a cinnamon stick thrown in a for good measure. If you are making this for children or those who don’t drink alcohol, just omit the port and add extra orange juice. This sauce will sit quite happily in the fridge ~ once made ~ for up to a week; it can also be frozen ~ just take it out the night before you need to serve it, and thaw it overnight, then gently reheat on the day.
It’s a veritable medley of glistening fruit and it certainly brightens up the Festive Table with its jewelled colours. It makes me smile when I see all the plump cranberries jostling for position in the pan with the exotic kumquats…..it’s a dish full of joy and therefore deserves a place on the feasting table.
If you fancy a change this year and want a sophisticated and flavour packed sauce, a sauce that’s not just sugar and cranberries, this is definitely the sauce for you. It’s also blindingly brilliant when liberally dolloped into a turkey and stuffing sandwich……as well as adorning cold ham and pork. The kumquats really are essential, oranges are not quite the same, so do try to hunt them down for this recipe. I’ll be back tomorrow on the shortest day, with more Christmas dinner and buffet recipe ideas, see you later.
Karen
The Calendar Girls Curvaceous Cranberry and Kumquat Sauce with Port
Ingredients:
- 8 ounces (225g) fresh cranberries, washed and wiped
- 4 ounces (110g) fresh kumquats, cut in to 3 even pieces with pips taken out
- 1/4 pint (150ml) orange juice
- 1 cinnamon stick
- 4 ounces (110g) sugar, of your choice
- 4 tablespoons ruby port, of your choice
Directions:
- Put the cranberries, kumquats, orange juice and cinnamon stick into a saucepan.
- Bring to the boil and then lower the heat and simmer for about 10 to 15 minutes or until the fruit is tender.
- Remove the cinnamon stick and add the sugar.
- Cook gently until the sugar has dissolved and the sauce has thickened – for about 10 minutes.
- Stir in the port and serve.
- TO FREEZE:.
- Cool after stirring in the port and pack into a freezer container. To use, thaw overnight.
Prairie Rose says
MMmmmmm!! this recipe sounds SO yummy!
Heather says
Oh, how yummy and bright! I can almost taste it 😀 wishing you a very merry holiday this weekend, hope your daughter enjoyed her birthday!
Elaine says
The colours are beautiful, just the thought of it is making my tastebuds sing. I'm going to try this one.
A Trifle Rushed says
Mmmm! The Kumquats are a lovely addition, I usually use oranges with my cranberries, but this looks so pretty I'll look out for some when I do the big shop tomorrow.
Marie says
Oh mmm . . . that does sound good. I first tasted Kumquats a few years back when my friend Lura gifted me with a bag from her own tree. Very unusual in that the peel is the best part and the insides not so good. Lovely though. Your sauce looks magnificent! xxoo
Ruth says
I've never cooked with kumquats before but this makes me want to try. It looks heavenly and I bet it smells wonderfully citrussy!
Neesie Natters says
You really push my boundaries Karen. I've never used kumquats before but as always you make me want to try!
I've enjoyed your Advent Calendar posts so much and appreciate all the hours of work you must have put in to help make our Christmas extra special.
I wish you an wonderful Christmas with your family and friends. xoxo
Neesie Natters says
You really push my boundaries Karen. I've never used kumquats before but as always you make me want to try!
I've enjoyed your Advent Calendar posts so much and appreciate all the hours of work you must have put in to help make our Christmas extra special.
I wish you an wonderful Christmas with your family and friends. xoxo
Inspired by eRecipeCards says
STUNNING PHOTOS
And a wonderful twist on Cranberries… Could prove even more popular than the canned glop 😉
Merry Christmas, and I so much enjoy the Advent Calender. Such a huge amount of work and each post has been a treat!
Dave
Laura@howtocookgoodfood says
What an amazing colour this is. I have my cranberries in the fridge and will definitely be making this sauce now, thanks! X
Kentish Keg-Meg says
Oh my what a feast for the senses. Lovely festive photos .I have enjoyed the advent calendar. Thank you so much.
Baking Addict says
I have thoroughly enjoyed your advent posts. This sauce looks very seductive indeed! If I don't see you before, I'd like to wish you and your family a very happy Christmas 🙂
Janice says
Nice twist on the traditional cranberry sauce (although it's not really our tradition, if it's good we are having it!)
Lisa Williams says
wow the more I see of your recipes the more I want to have this looks amazing, this is such a great blog Thank you 🙂
Maya Russell says
Shared on Twitter: https://twitter.com/maisietoo/status/348317241210699777
Judee@ Gluten Free A-Z says
It looks so good, I could eat the picture. Lovely recipe. Pinning it for Thanksgiving.