Kumquat Sauce with Dill

Name: Kumquat Sauce with Dill
Yield: Serves 4
Ingredients: 250 g (8 oz) fresh kumquats, cut in half lengthwise and pips removed; 2 teaspoons raspberry vinegar; 300 ml (14 pint) unsweetened apple juice; 1 heaped tablespoon caster sugar; 2–4 pinches cayenne pepper; Salt; About 1 tablespoon chopped fresh dill; 2 teaspoons arrowroot

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

I once visited kumquat orchards in Israel and the little trees massed with their brilliant orange fruit were a charming sight, like a miniature world. Kumquats have a pleasantly sharp and piquant flavour and the edible skin is quite thin. This is the perfect sauce for serving with roast or grilled duck.

Ingredients

250 g (8 oz) fresh kumquats, cut in half lengthwise and pips removed
300 ml (

Sauce
Gluten-free
Vegan
Spicy

Method

Put the kumquats into a saucepan with the apple juice, and bring to the boil, then simmer gently for about 20 minutes until they are very soft. Stir in the caster sugar, then remove from the heat and stir in the raspberry vinegar.

Put 1 tablespoon of water in a cup, add the arrowroot and mix