Cranberry Kumquat Compote with Dried Cherries and Persimmons

Cranberry Kumquat Compot with Cherries and Persimmons

  • Average Rating: (0 / 5)
  • Serves: 14-18
  • Prep Time: 10m
  • Cook Time: 20m
  • Ready In: 30m


  • 2 1/2 cups Light Brown Sugar, Packed
  • 2 cups Water
  • 1/2 Vanilla Bean, Split, Seeds Removed
  • 1 cup kumquats, Quartered and Seeds Removed
  • 6 cups Fresh Cranberries
  • 1/2 cup Dried Sweet Cherries
  • 3 Fuyu Persimmons, Peeled, Cored and Diced into 1/2 inch Pieces


Step 1

In a large sauce pot over medium high heat, combine the sugar with the water, kumquats and the vanilla seeds and residual bean. Allow the mixture to come to a boil, and stir until all of the sugar has dissolved in the liquid.

Step 2

Once dissolved, reduce the heat to low and simmer until the kumquats are translucent in colour, about 12 minutes. Carefully remove just the kumquats and transfer to a separate bowl or container.

Step 3

Return the pot (and kumquat liquid) to the burner and add in the cranberries. Bring to a boil, and as soon as you see some bubbles, reduce the heat to medium low and cook until the cranberries begin to gently pop, about 5 minutes. Be careful, because the hot berries can burn you if they pop your way.

Step 4

Throw in the dried cherries and stir until they are plumped up, about another 6 minutes. Discard the residual vanilla bean.

Step 5

If serving immediately, then toss in the diced persimmons and the reserved kumquats and stir to heat through. If making ahead, you can store the cranberry/cherry mixture in one container, the kumquats in another, and wait to peel the persimmons until right before rewarming everything together.

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