Kumquats add zesty citrus notes when chopped together with cranberries for this holiday relish. Serve for Thanksgiving with roast turkey or with almost any roasted meat, such as a pork roast or beef tenderloin. Source: EatingWell Magazine, November/December 2017

Nora Singley


Ingredient Checklist


Instructions Checklist
  • 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.



To make ahead: Refrigerate for up to 1 week.

Nutrition Facts

41 calories; 0.2 g total fat; 82 mg sodium. 55 mg potassium; 10.1 g carbohydrates; 2.1 g fiber; 7 g sugar; 0.5 g protein; 70 IU vitamin a iu; 12 mg vitamin c; 3 mcg folate; 14 mg calcium; 5 mg magnesium; 4 g added sugar;