OK, I know that it is WAAAAAAAY too early to be thinking about Thanksgiving dinner, but I came across this great article about three chefs who were asked to reinvent the traditional cranberry sauce. Three interesting variations were presented (Kumquat Gewurztraminer Gelee, Cranberry, Orange, and Champagne Compote and Cranberry-Ginger Chutney), but of the three, my fav has to be the Kumquat Gewurtztraminer Gelee concocted by Jamie Stachowski of Restaurant Kolumbia in Washington, DC:
In a saucepan, cover 1 quart of kumquats with water and bring to a boil. Reduce to simmer for 2 minutes, then drain. Repeat process twice (it reduces bitterness) until kumquats are very soft (some may split). Slice, remove seeds, julienne, and set aside.
In a bowl, mix 1 tablespoon powdered gelatin with ½ cup Gewurztraminer wine. Set aside.
Set a pot over medium heat and mix 1 cup sugar with 1 cup honey . When sugar dissolves, turn heat to low and add 1 small knob peeled ginger, 1 star anise clove, and zest of 1 lemon. Simmer for a few minutes until aromatic. Stir in 2 more cups of wine, then add kumquats and simmer on low until flesh is tender, about 5 to 7 minutes. Remove from heat. Take ½ cup of syrup and whisk into gelatin/wine mixture, then stir gelatin mixture back into pot of kumquats and syrup. Add 1 tablespoon lemon juice, 2 minced maraschino cherries, and a pinch of salt . Stir to evenly distribute kumquats and whole spices, and cool until solidified.
I think the slightly sweet Gewurtz would be an interesting taste contrast with the slightly sour kumquats. Will definitely put this on the menu for this Thanksgiving!
Photo Credit: kumquats by digiyesica