Pomegranate Kumquat Relish

Kumquats are small citrus-like fruits about the size of a cherry tomato with an edible skin.  The entire fruit is eaten either fresh out of hand just like grapes or in a variety of recipes.  They work particularly well in preserves and marmalades because of the high pectin content in the skins. When buying kumquats choose firm fruits that are bright orange in color; avoid those with a greenish tint.


Here’s a beautiful relish to serve with holiday roasts and hams. With only three ingredients it’s an easy recipe to put together. Cranberry juice can be substituted for the pomegranate juice for equally delicious results.


Pomegranate Kumquat Relish 

A twist on the traditional cranberry orange relish 

4 cups kumquats (about 1/1/2 lbs)

4 cups sugar

2 cups pomegranate juice 

Wash kumquats and cut in half removing seeds. Combine all everything in a non-aluminum pan and bring to a boil. Lower heat to low and simmer for 45 minutes. 

Remove from the heat, cover the pan and set aside at room temperature overnight (at least 6 hours). This helps pectin to develop. 

The following day return pan to the heat, bring to a boil then over low heat until juices evaporate and any liquid that remains is a medium thick syrup, stirring occasionally. 

When juices have thickened pour into a glass bowl with a tight cover or quart jar and refrigerate until ready to use (up to 4 weeks). 

Mixture can also be canned in sterilized pint jars using standard hot water canning instructions for canning jams & jellies.

  1. oh and here’s another fun tangerine recipe: http://apricosa.blogspot.com/2009/11/cranberry-tangerine-sauce.html my favorite cranberry relish of all time!

  2. very rich in color looks wonderful! yum

  3. so nice!

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