Cranberry-Kumquat Sauce

• 2 1/2 cups sugar
• 2 cups water
• 6 ounces fresh kumquats, quartered lengthwise (about 1 generous cup), seeds removed
• 20 ounces fresh or frozen cranberries (about 5 1/2 cups)
• 1/2 cup golden raisins

1. Combine sugar, 2 cups water, and kumquats in large saucepan.
2. Bring to boil, stirring until sugar dissolves.
3. Reduce heat to medium and simmer until kumquats are almost translucent, about 8 minutes.
4. Using slotted spoon, transfer kumquats to small bowl.
5. Add cranberries to sugar syrup in pan; bring to boil.
6. Reduce heat to medium and simmer until berries burst, about 7 minutes.
7. Add raisins; simmer until soft, about 4 minutes longer.
8. Transfer cranberry sauce to medium bowl.
9. DO AHEAD Kumquats and cranberry sauce can be made 5 days ahead.
10. Cover separately and refrigerate.
11. Bring to room temperature before continuing.
12. Just before serving, add kumquats to cranberry sauce.

sugar, water, fresh kumquats, cranberries, golden raisins

Taken from www.epicurious.com/recipes/food/views/cranberry-kumquat-sauce-236505 (may not work)