Game Day Recipe: Chef David LeFevre’s Cranberry-Kumquat Relish

Cranberry-Kumquat Relish

Yield: serves 8 to 10
Ingredients
2 (12-oz) bags of cranberries, thawed if frozen
10 oz kumquats, trimmed and quartered lengthwise (1½ cups)
¾ cup water
¼ cup apple cider vinegar
1¼ cups sugar
2 tbsp fresh ginger, peeled and finely chopped
2 whole star anise
¼ tsp salt

To Prepare: Stir all ingredients together in a 4-quart heavy saucepan and simmer, uncovered, stirring occasionally until the cranberries burst, about 10 to 12 minutes. Remove star anise and cool completely.