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Chestnut Hill Cranberry Kumquat Relish


1 cup


1 tbsp

minced ginger

12 oz


2 (4-inch)

cinnamon sticks

1 cup

chopped kumquats*

1 tbsp

lemon juice

• In a saucepan, heat honey, cinnamon sticks, and ginger to boiling. Add chopped kumquats and simmer until just soft.

• With a slotted spoon, remove the kumquats and cinnamon sticks. Discard the cinnamon sticks.

• Add the cranberries to the honey mixture in saucepan and cook until the cranberries burst. Remove from heat, stir in lemon juice, and allow to cool. Stir the kumquats back into the cranberry mixture.

* If kumquats are not available at your supermarket, you can substitute thin strips of orange peel.


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