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| 1 1/2 Tasse | Fresh-squeezed orange juice |
| 6 | Kumquats (about 1/2 cup); sliced |
| 1 1/2 Tasse | sugar |
| 1 | 12 ounce bag fresh cranberries, rinsed and picked over |
| 1 Esslöffel | Grated kumquat or orange peel |
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Thoroughly coat a decorative mold with vegetable oil.
Combine orange juice, sugar and kumquats in a large saucepan; bring to a boil, stirring to dissolve sugar, and add cranberries. Bring back to a boil and simmer, stirring occasionally, until reduced to about 2 cups, 20 to 30 minutes. Stir in grated rind and pour into mold.
Let cool to room temperature then cover and chill for at least 24 hours and up to 3 days. Before serving, dip mold in a pan of hot water for 1 minute, place a serving plate on top and invert. Shake mold gently to release sauce.
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