Kumquat Cranberry Compote

Directions

1. Slice your kumquats into quarters or sixths, depending on how big they are (and how fine you like bits), and remove the seeds. This will give you strips of kumquat. Use the peel, the juice, the pith, everything but the seeds.
2. Put your kumquat slices and cranberries into a big pot.
3. Add the cinnamon stick, grated ginger, and vanilla bean to the pot.
4. Crush the cloves, allspice, and cardamom with a mortar and pestle a bit (or put into a baggie and crack a few times with a rolling pin). Add the crushed spices to a tea bag or piece of cheesecloth. Tie it up and add to the pot.
5. Add in your orange juice or whiskey. Start with 1/3 of a cup. Depending on how juicy your kumquats are, if your cranberries are fresh or frozen, or if you use OJ or whiskey, your liquid needs might slightly vary. Start with the smaller amount, add more as you are cooking if it is looking too dry. It should be just enough liquid to soften and integrate the ingredients into a thick but stirrable whole.
6. With everything in the pot, bring to a boil and stir stir stir. Once boiling, reduce heat to medium and simmer for 15-20 minutes, stirring frequently, adding more liquid if necessary. If using whiskey the alcohol is cooking off, but leaving an amazing aroma and flavor.
7. After 15-20 minutes on medium, stirring often, remove your cinnamon stick, vanilla bean, and spice bag.
8. Add the honey, stir, and turn down to LOW for another 10-15 minutes. Turn off the heat, stir, and then let sit for a final 10 minutes or so to cool. It should be nice and thick and garnet.
9. Spoon into clean jars, and refrigerate. This should keep in your refrigerator for a few weeks if you can keep yourself from eating all of it immediately.
10. NOTE: If you use a very sweet orange juice as your liquid, you might not need as much honey. Taste it as you go!