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Balanced out with some chewy dried cherries and addictive sweet persimmons, and you've got a gorgeous accompaniment to any hearty main.
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Cranberry Kumquat Compote with Dried Cherries and Persimmons

Balanced out with some chewy dried cherries and addictive sweet persimmons, and you've got a gorgeous accompaniment to any hearty main.
Course Dip
Cuisine American
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 12 people
Calories 100kcal

Ingredients

  • 2 1/2 cups light brown sugar
  • 2 cups water
  • 1/2 vanilla bean , split, seeds removed
  • 1 cup kumquats , quartered and seeds removed
  • 6 cups fresh cranberries
  • 1/2 cup dried cherries
  • 3 Fuyu Persimmons , peeled, cored and diced into 1/2 inch pieces

Instructions

  • In a large saucepot over medium high heat, combine the sugar with the water, kumquats and the vanilla seeds and residual bean. Allow the mixture to come to a boil, and stir until all of the sugar has dissolved in the liquid.
  • Once dissolved, reduce the heat to low and simmer until the kumquats are translucent in colour, about 12 minutes. Carefully remove just the kumquats and transfer to a separate bowl or container.
  • Return the pot (and kumquat liquid) to the burner and add in the cranberries. Bring to a boil, and as soon as you see some bubbles, reduce the heat to medium low and cook until the cranberries begin to gently pop, about 5 minutes. Be careful, because the hot berries can burn you if they pop your way.
  • Throw in the dried cherries and stir until they are plumped up, about another 6 minutes. Discard the residual vanilla bean.
  • If serving immediately, then toss in the diced persimmons and the reserved kumquats and stir to heat through. If making ahead, you can store the cranberry/cherry mixture in one container, the kumquats in another, and wait to peel the persimmons until right before rewarming everything together.

Nutrition

Calories: 100kcal