Cranberry-Lemon Punch
INGREDIENTS:
1 1/2 c Fresh-squeezed orange juice
6 Kumquats (about 1/2 cup);
-sliced
1 1/2 c Sugar
1 12 ounce bag fresh
-cranberries, rinsed and
-picked over
1 tb Grated kumquat or orange
-peel
1 1/2 c Fresh-squeezed orange juice
6 Kumquats (about 1/2 cup);
-sliced
1 1/2 c Sugar
1 12 ounce bag fresh
-cranberries, rinsed and
-picked over
1 tb Grated kumquat or orange
-peel
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
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