For this year's holiday dinner, use jarred kumquats to give the citrusy notes to the ever-popular cranberry condiment. It's delicious with turkey, pork, or ham.
Coarsely chop kumquats with rind, or slice very thin.
Combine kumquats, cranberries, sugar and orange juice in medium-size heavy nonreactive saucepan. Boil, uncovered, until berries pop, 10 to 12 minutes. Skim foam as needed.
Transfer relish to heatproof bowl. Let cool. Refrigerate overnight.