Cabernet cranberry-kumquat sauce from Bon Appétit Magazine, November 2013 (page 135)

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Accompaniments: Grill-roasted turkey with red wine gravy

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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  • Bitten Word

    Instead of kumquats, we used satsuma oranges & lemon zest. The tart cranberries and the sweet/sour citrus are lovely, and the cabernet gives it a wonderfully fruity, rich flavor base. It's delicious.

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