There are so many delicious “November foods.” Like sweet potatoes, pears, cranberries, persimmons and so on.
Not as many people know about kumquats though.
In case you don’t know what they are or haven’t used them, kumquats are a small citrus fruit. They look like oval mini-oranges.
They aren’t everybody’s taste. Kumquats are tart, so the flavor is something you love or hate immediately.
I love them. In fact, one of my favorite treats is candied (sugar coated) kumquats.
You can eat kumquats raw. Cut them into a salad — they’re especially good with greens or Brussels sprouts and a soft goat’s milk cheese.
But the pungent flavor mellows beautifully when cooked, so kumquats are especially wonderful in chutneys, relishes and preserves. If you need a pretty hors d’oeuvre that goes beyond ordinary for a party or New Year’s Eve guests, check out my mascarpone crisps with kumquat preserves.
The recipe here for cranberry conserve, is a really good option for Thanksgiving. This dish has several virtues:
1) it goes with turkey, so it’s perfect for Thanksgiving.
2) it’s quick and easy to prepare — about 30 minutes from start to finish.
3) it’s colorful, making it a festive addition to your holiday table.
4) it lasts for a week or so in the fridge, so you can make it ahead and also rely on leftovers.
5) best of all, it is really tasty.
Happy Thanksgiving.
Cranberry Kumquat Conserve
3 cups fresh cranberries
10-12 kumquats
1/2 cup honey
1/2 cup orange juice
Rinse the cranberries and place them in a saucepan. Cut the kumquats in half and remove the seeds. Chop the kumquats and add them to the cranberries. Add the honey and orange juice. Stir the ingredients and bring the liquid to a boil over high heat. Turn the heat to medium and simmer the ingredients for about 20 minutes, stirring occasionally, or until thick.
Makes about 2 cups