Chef John Folse: Spiced cranberry and kumquat sauce with zinfandel

Chef Folse Makes Cranberry Kumquat Sauce with Zinfandel

NEW ORLEANS (WVUE) - Spiced cranberry and kumquat sauce with zinfandel

Prep Time: 30 Minutes

Yields: 6 Cups


I cannot imagine this sauce not in a crystal bowl on my Thanksgiving feast table. Adding seasonal fruit as in kumquat, puts this dish on the next level. Everyone needs to try this dish once, and it will never be replaced for your cranberry sauce.


  • (12-ounce) bags fresh cranberries
  • 12 kumquats, pitted and sliced
  • 1¾ cups red Zinfandel
  • 2 cups sugar
  • 1 cup packed light brown sugar
  • 6 whole cloves
  • 6 whole allspice
  • 3 cinnamon sticks
  • 1 strip orange peel

Combine all ingredients except cranberries and kumquats in a medium saucepan. Bring to a rolling boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until mixture is reduced to 1¾ cups, about 10 minutes. Strain syrup into a large saucepan. Add cranberries and kumquats to syrup and cook over medium heat until cranberries burst, about 6 minutes. Cool and transfer sauce to a medium bowl. Cover and refrigerate until cold. (NOTE: This sauce can be made 1 week prior to serving, but must be kept refrigerated.)

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