Kumquat Sauce with Dill

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.


  • 250 g (8 oz) fresh kumquats, cut in half lengthwise and pips removed
  • 300 ml (14 pint) unsweetened apple juice
  • 1 heaped tablespoon caster sugar
  • 2 teaspoons raspberry vinegar
  • 2 teaspoons arrowroot
  • About 1 tablespoon chopped fresh dill
  • Salt
  • 2–4 pinches cayenne pepper


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 until smooth, then stir the mixture into the softened kumquats and return to the heat. Bring to the boil, stirring, then simmer gently, still stirring, for about 2 minutes until the sauce has thickened and translucent. Stir in the chopped dill and remove the saucepan from the heat. Season to taste with salt and cayenne pepper and serve the sauce warm.