"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban
I love kumquats. In Israel, they’re a specialty winter fruit along with the rest of the citrus family. They’re tart and sweet and assertively flavored in a way that I find just the thing when there’s a lack of exciting fruit around. I like them with cranberries – fresh or
dried – as well as other fruits to temper their strong flavor.
You can sweeten this more to your liking of course, but don’t leave out the salt – very important for balancing flavors.
This is great on yogurt, on top of vanilla ice cream or even – if you cook it down a bit more – as a side to meat or fish.
1/2 cup orange juice
1/2 cup apple juice
1 lemon, 1/2 squeezed and 1/2 squeezed
1/4 rimon concentrate, sometimes called pomegranate molasses
1/3 cup honey
1 cup dried cranberries or cherries – if you wanted to use fresh, you’d have to toss them in earlier and sweeten more
Bring to simmer. Taste and adjust for sweetness.
Add in 4 cups of kumquats – half about half the amount or all if you’d prefer but I like the way they sort of collapse and soften when they’re cooked whole.
Cook until softened about 15 minutes