- 20 medium kumquats, seeded and thinly sliced
- 1 pound fresh cranberries, washed and drained (about 4 cups)
- ¾ cup maple syrup
- Combine all the ingredients in the heavy saucepan and bring to a simmer over moderate heat.
- When the berries begin to pop, reduce the heat to very low, cover, and continue to cook, stirring from time to time to prevent sticking for 10 minutes.
- Remove from the heat and serve the relish warm with flapjacks, buckwheat cakes, game meats, birds, or sausages.