Ingredients:
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Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
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1 |
cup |
honey |
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2 |
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4” cinnamon sticks |
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2 |
Tbsp. |
crystallized ginger |
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1 |
cup |
kumquats |
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1 |
12 oz. bag |
fresh cranberries |
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1 |
Tbsp. |
lemon juice |
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Recipe Instructions:
- In a 4 qt. saucepan heat honey, cinnamon sticks and ginger to boiling.
- Add kumquats and simmer until just soft.
- With a slotted spoon remove the kumquats and cinnamon sticks, discard the cinnamon sticks.
- Add cranberries to honey mixture in saucepan and cook until the cranberries burst.
- Remove from heat, stir in lemon juice, and allow to cool.
- Stir kumquats back into the mixture and spoon it into jars.
- Refrigerate.