Kumquat Sauce

chopped kumquats and fresh squeezed tangerine juice

thickening the sauce

This time of the year, there is such a great variety of citrus available.  It is fun to buy some of those unique dainties like kumquats.  They are wonderful to eat fresh by themselves or slivered and tossed in a salad.

But they are just as wonderful, made into a sauce.  This sauce is wonderful over duck, chicken, Asian ribs, or even try it over coconut crusted fish!

Tangy and sweet at the same time, it will add a wonderfully surprising element to your entrees.

As Always,

ENJOY!

INGREDIENTS

10-12 kumquats, seeds removed, roughly chopped

6-8 tangerines squeezed, juice and pulp approx. 3/4-1 cup

1/4 cup finely diced shallots

1 Tbs. sugar

1/2 tsp. red pepper flakes

1 Tbs. sherry vinegar

salt to taste

olive oil or pan drippings

      Cut kumquats in half, remove seeds.  Roughly chop and add to small pot.  Squeeze tangerines, adding all juice and pulp to pot with kumquats.  Heat over medium.  Bring to low boil.

While fruit and juice is heating.  Add  olive oil to skillet ( if making this sauce to go with duck or chicken, you can saute the shallots in the pan drippings), add shallots, heat over medium high.  When shallots become translucent, add sugar, stirring until dissolved, add red pepper flakes, salt and sherry vinegar.  Add warmed fruit and juice.  Cook until reduced by half.  Serve warm over entree, or reserve in the refrigerator for up to 3 weeks.