“Oh no!”, I hear you groan, “She is not at it, again!” Yes, I am afraid, I am.
Horst and Renate (my neighbours) have gone on a small holiday to check out the wild flowers. Luckily, before they went, I sneaked in a “Can I pick some of your cumquats while you are away?” request.
Just in case all the ideas I gave you last year to use your cumquats weren’t enough, I have two ideas for this year and both are savoury. Today’s recipe is a cumquat sauce. Now, I have to admit, Maus was not too keen on this sauce. She thought it a bit citrusy! Duhhh…
I really liked it but, be warned, it is quite intense. This sauce would be perfect with duck or something a bit stronger than chicken. I served it with chicken breasts and the sauce was a wee bit overpowering but, to my taste, lovely.
For those who are not really big on pepper, you may wish to reduce the amount. When I first tasted the sauce (in the pot), I thought there was too much pepper (which is saying something since I am very big on pepper) but it very quickly mellowed and, when served, I thought it was just right.
This recipe is from the Australian Women’s Weekly Fruit and Vegetable Cookbook.
- 500g cumquats, chopped
- 2½ cups water
- 1 tbs* whole black peppercorns (you may wish to reduce the amount)
- 2 bay leaves
- 1 medium onion, chopped
- 2 tbs* cranberry sauce
- 2 small (or 1 large) chicken stock cubes, crumbled
- ¼ cup cider vinegar
- 1 clove garlic, crushed
- ¼ cup sugar
- 1 tbs* brandy
*These are 20 mil tablespoons
- Combine all the ingredients, except the brandy, in a saucepan.
- Bring to the boil. Boil rapidly, uncovered, for 10 minutes.
- Reduce the heat, simmer uncovered for about 15 minutes or until mixture begins to thicken.
- Discard the bay leaves.
- Blend or process cumquat mixture until almost smooth then strain. I used a spoon to push out as much pulp as possible. I am not certain if this was intended but the sauce had the right consistency.
- Place strained mixture in clean saucepan over heat. Bring to the boil, reduce heat and simmer uncovered for about 10 minutes or until sauce thickens slightly.
- Stir in brandy.
- Serve with poultry – I think duck would be perfect.