Cranberry / Kumquat Sauce

(Submitted by Anne Roos, passed along to her by her friend Sally.)


    2 bags cranberries
    9 oz kumquats trimmed and quartered lengthwise (1 1/2 C)
    1 C sugar (lowered from 1 1/2 in original recipe)
    2 T finely chopped and peeled fresh ginger root
    2 whole star anis
    1/4 teasp. salt


Stir together all ingredients in a 4 qt. heavy saucepan and simmer, uncovered, until the cranberries have burst, 10 to 12 minutes. Remove star anise and cool completely.

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