Title: Cranberry-Kumquat Mold
Categories: T, H, A, N, K
Yield: 8 Servings

1 1/2 c Fresh-squeezed orange juice
6 Kumquats (about 1/2 cup);
-sliced
1 1/2 c Sugar
1 12 ounce bag fresh
-cranberries, rinsed and
-picked over
1 tb Grated kumquat or orange
-peel

Thoroughly coat a decorative mold with vegetable oil.

Combine orange juice, sugar and kumquats in a large saucepan; bring to a
boil, stirring to dissolve sugar, and add cranberries. Bring back to a boil
and simmer, stirring occasionally, until reduced to about 2 cups, 20 to 30
minutes. Stir in grated rind and pour into mold.

Let cool to room temperature then cover and chill for at least 24 hours and
up to 3 days. Before serving, dip mold in a pan of hot water for 1 minute,
place a serving plate on top and invert. Shake mold gently to release
sauce.

Yield: 2 cups/8 servings

Notes: Thanksgiving Special with Drew Nieporent

Recipe by: TVFN Show #TGSP94

Posted to MC-Recipe Digest V1 #921 by Sue on Nov 23,
1997