Breakfast, Lunch, Dinner & Snacks

"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

Kumquat Compote – a winter recipe

Kumquat CompoteI 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.

Kumquat Compote
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
pinch salt

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


About Beth Steinberg

I co-founded and run, Shutaf, inclusion programs for children and teens with special needs. I'm also a writer and internet content developer with a team called The Honey. I direct local community theater with a group called Theater in the Rough, specializing in experiential productions performed out of doors.

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This entry was posted on June 23, 2013 by in Breakfast, Condiments & Sauces, Dessert and tagged , , , .

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