Cabernet Cranberry-Kumquat Sauce
Tart-sweet cranberries and sour kumquats make this relish taste bright and bracing.
- 2½ cups fresh (or frozen, thawed) cranberries (one 8-oz. bag)
- 1 cup dry red wine (such as Cabernet Sauvignon)
- ½ cup seeded sliced fresh kumquats
Bring cranberries, wine, sugar, and kumquats to a boil in a medium saucepan, reduce heat, and simmer, stirring often, until cranberries burst and release juices, 15–20 minutes. Let cool.
DO AHEAD: Sauce can be made 5 days ahead. Cover and chill.