The Calendar Girls Curvaceous Cranberry
and Kumquat Sauce with Port
Day Twenty One on the
Window number twenty one is a
It’s time to think about the big day, its’ time to talk turkey, well turkey accompaniments anyway……..seductive sauces and herb scented stuffing, as well as wine laden gravy and cheeky little chipolata sausages dressed in crisp bacon coats……it’s always the accompaniments that I look forward to as much as the roasted bird. I realise that I may have left things a little late now ~ there’s only four shopping days until Christmas Day and I wanted to share my favourite Christmas dinner recipes with you, but there’s always next year and I hope that you’ve enjoyed all my bakes, cakes, biscuits and gifts that I’ve posted in my Advent Calendar posts.
I don’t know if any of The Calendar Girls actually made this sauce, but as it was published in the Woman’s Institute Christmas Cookbook, it’s possible that they may have made it ~ hence my rather seductive name for this cranberry sauce.
This is my own adapted recipe based on the original WI recipe ~ vibrant, curvaceous and colourful plump fresh cranberries are cooked with fresh kumquats, port and orange juice ~ with a cinnamon stick thrown in a for good measure. If you are making this for children or those who don’t drink alcohol, just omit the port and add extra orange juice. This sauce will sit quite happily in the fridge ~ once made ~ for up to a week; it can also be frozen ~ just take it out the night before you need to serve it, and thaw it overnight, then gently reheat on the day.
It’s a veritable medley of glistening fruit and it certainly brightens up the Festive Table with its jewelled colours. It makes me smile when I see all the plump cranberries jostling for position in the pan with the exotic kumquats…..it’s a dish full of joy and therefore deserves a place on the feasting table.
If you fancy a change this year and want a sophisticated and flavour packed sauce, a sauce that’s not just sugar and cranberries, this is definitely the sauce for you. It’s also blindingly brilliant when liberally dolloped into a turkey and stuffing sandwich……as well as adorning cold ham and pork. The kumquats really are essential, oranges are not quite the same, so do try to hunt them down for this recipe. I’ll be back tomorrow on the shortest day, with more Christmas dinner and buffet recipe ideas, see you later.
The Calendar Girls Curvaceous Cranberry and Kumquat Sauce with Port
- 8 ounces (225g) fresh cranberries, washed and wiped
- 4 ounces (110g) fresh kumquats, cut in to 3 even pieces with pips taken out
- 1/4 pint (150ml) orange juice
- 1 cinnamon stick
- 4 ounces (110g) sugar, of your choice
- 4 tablespoons ruby port, of your choice
- Put the cranberries, kumquats, orange juice and cinnamon stick into a saucepan.
- Bring to the boil and then lower the heat and simmer for about 10 to 15 minutes or until the fruit is tender.
- Remove the cinnamon stick and add the sugar.
- Cook gently until the sugar has dissolved and the sauce has thickened – for about 10 minutes.
- Stir in the port and serve.
- TO FREEZE:.
- Cool after stirring in the port and pack into a freezer container. To use, thaw overnight.