Calamondin TimHussey
Photo by Tim Hussey

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2½ – 3 cups

  • 1¾ cups sugar
  • ½ cup coarsely chopped calamondin pulp and rind
  • ¾ cup dry white wine
  • 1 (12-ounce) bag fresh cranberries
  1. Combine the sugar, calamondins, and wine in a saucepan. Cook over low heat, stirring constantly, until the sugar dissolves, about 5−7 minutes. Add the cranberries and bring the mixture to a boil. Cook over medium-low heat, stirring frequently, for about 10 minutes, or until the berries pop open.
  2. Remove pan from heat, let mixture cool to room temperature, then pour into a container with a tight-fitting lid. Chill for several hours, at least, before serving; the sauce will thicken as it chills.

Serve with turkey, pork, or chicken. Keeps well in the refrigerator for a month.

  • from P.J. Gartin

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