Georgia Brown’s Festive Kumquat-Cranberry
Chef Neal Langermann of Georgia Brown’s – Washington,
Adapted by StarChefs
Yield: 16 Servings
- 12 ounces fresh kumquats
- 1 cup sugar
- 1 cup water
- 1 cup freshly squeezed orange juice
- 2 pounds fresh cranberries
- 4 ounces Grand Marnier
- ¼ ounce chopped parsley
Cover kumquats with water and bring to a boil. Rinse with cold
water and repeat 3 times. Reserve kumquats in an ice water bath.
Slice kumquats in half and carefully remove seeds and pulp. Slice
into quarters to preserve fruit. In non-reactive saucepan, combine
sugar and water over low heat and allow to caramelize. Add orange
juice and cranberries. Lower heat and allow to thicken slightly.
Add kumquats, Grand Marnier, and parsley. Remove from heat and serve
with pork, turkey, or any roast.