Cranberry and Kumquat Sauce

Ingredients:

• 450 g cranberries, thaw if frozen
• 1 tbsp. coriander seeds
• 1 and 1/4 cups sugar
• 10-12 kumquats, thinly sliced ​​and pitted

Preparation:

1. In a dry medium saucepan, toast the coriander seeds over medium heat, shaking frequently, for 3-4 minutes. Transfer to a paper towel, cover, and crush the seeds with a rolling pin. Return to the saucepan.
2. Add 1.5 cups water, sugar, cranberries, kumquats, and 1/4 teaspoon salt. Bring to a boil, then reduce heat and simmer until the berries burst and the sauce thickens, 18-25 minutes. If the berries haven't burst after 15 minutes, gently mash them with a spoon. Let cool.
3. Transfer the sauce to a bowl and refrigerate until set and thickened, at least 3 hours. The sauce can be made in advance, covered and stored in the refrigerator for 1 week..