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Kumquat & Cranberry Relish

  • 10 m
  • 1 h 10 m
Nora Singley
“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.”


    • ¼ cup sugar, plus more to taste
    • 10 ounces cranberries, fresh or frozen (about 3 cups)
    • 2 cups kumquats
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground allspice


  • 1 Combine ¼ 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.
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