Kumquat & Cranberry Relish
Combine 1/4 cup sugar, cranberries, kumquats, salt and allspice in a food processor. Pulse until finely chopped. Do not overprocess: the texture should be somewhat chunky. Add more sugar to taste, if desired. Let stand for about 1 hour before serving or refrigerate for up to 1 week.Advertisement
To make ahead: Refrigerate for up to 1 week.