Klamath Kumquat and Cranberry Compote
From the kitchen of Walks Far Woman of the San Poils

1/4 pound of Kumquats (approximately 10-12)
3 1/2 cups of fresh cranberries
1 cup rainwater or filtered water
1 cup sugar

Wash the cranberries and kumquats.  Cut the kumquats into quarters
ellipsoidally. Remove the seeds.  Put the water and the sugar into a saucepan
and bring to a boil.
Stir for 5 minutes or until sugar is dissolved.  Add the sliced kumquats and
simmer for an additional 5 minutes.  Remove the kumquats with a slotted spoon
and set aside in a bowl.  Add the cranberries to the syrup mixture and simmer
for 10 minutes.  Completely cool the syrup cranberry mixture. Just before
serving add the kumquats to the cranberry mixture.  This compote can be made
up to three days ahead of time and stored in the refrigerator but remember
not to add the kumquats until just before serving so they will retain their
orange colour.  It will keep for several days after Thanksgiving if sealed in
an airtight container.


This cranberry dish is great served with Thanksgiving turkey as well as baked
Christmas ham.  Buy the kumquats now and refrigerate them as they will soon
be out of season and hard to find.  The Kumquat is of the Fortunella genus
formerly placed under Citrus Japonica and was cultivated in China and Japan. 
They were introduced to Europe in 1846 by Robert Fortune of the London
Horticultural society and brought to America shortly thereafter.
They are also eaten fresh or preserved and their branches used in Christmas
decorations.

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