Kumquat-Riesling Sauce

Kumquat-Riesling Sauce
Photo by Scott Phillips


  • 3 (¼-inch-thick) slices peeled fresh ginger
  • 2/3 cup mild honey, such as clover
  • 2-½ cups Riesling
  • 1 (3-inch) cinnamon stick
  • ½ cup granulated sugar
  • 12 oz. kumquats (2-½ cups), sliced 1/8 inch thick and seeded
  • ¼ vanilla bean, split lengthwise, seeds scraped out

In a 4-quart saucepan, combine the Riesling, honey, sugar, ginger, cinnamon stick, vanilla bean and seeds, and 1/4 cup water and bring to a boil over high heat. Add the kumquats and reduce the heat to medium low. Cook until the kumquats are tender and translucent and the liquid is syrupy, about 3...

View full recipe at Fine Cooking


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