Kumquat sauce with star anise
This exquisite four-ingredient sauce is wonderful spooned over yogurt, waffles, or pancakes for a flavorful breakfast, used as a salad dressing, or served with roast chicken or pork. The kumquats, a bite-sized winter fruit, offer a big sweet-tart flavor in a small package. There’s no need to peel kumquats. In fact, their sweetness comes from the peel while the juice is tart. We find that the easiest way to seed them is to use a small pointed paring knife to pick out the seeds from the kumquat slices. When buying kumquats, choose bright orange fruit that are firm and have a fragrant aroma.
1 tsp, 4 whole
1 pound(s), (about 40), thinly sliced, seeds discarded
- Combine the water and sugar in a medium saucepan and set over medium heat. Bring to a boil, stirring, until the sugar is dissolved. Add the star anise and return the mixture to a boil; boil 5 minutes. Stir in the kumquats and salt; simmer until slightly thickened, about 5 minutes. Remove the star anise and reserve for garnish, if desired. Use immediately, or cool to room temperature. Transfer to a covered container; refrigerate up to 1 week. Serve chilled or gently reheat. Yields 1/4 cup per serving.