Cranberry Sauce with Cabernet & Kumquats

Cranberry Sauce With Cabernet & Kumquats

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Dad grew kumquats. Or was it our neighbor who grew them? Either way-they were easily accessible, so very cute and tasty! Via BonAppetit. PS. Guess my favorite berry! GUESS!


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About 2 1/2 cups yield
5 Min
20 Min
Stove Top


  • 2 1/2 c
    fresh or frozen cranberries (8 ounces)
  • 1 c
    dry red wine (cabernet sauvignon, for ex.)
  • 1 c
    sugar (i used unbleached white granulated which was whirled "superfine" in batches using a spice mill)
  • 1/2 c
    kumquats, seeded and sliced (yes, the peels stay!)

How to Make Cranberry Sauce with Cabernet & Kumquats


  1. Bring cranberries, wine, sugar, and kumquats to a boil in a medium saucepan, reduce heat, and simmer, stirring often, until cranberries burst and release juices, 15–20 minutes. Allow to cool then cover and refrigerate. I froze the mixture with no problems.
  2. Boom, you're done!

Printable Recipe Card

About Cranberry Sauce with Cabernet & Kumquats

Course/Dish: Fruit Sauces
Main Ingredient: Fruit
Regional Style: Mediterranean
Dietary Needs: Vegan

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