• 1/4 lb. kumquats, chopped
• 1/3 cup plus 1 Tbs. cold water
• 1 tsp. whole black peppercorns
• 1/2 bay leaf
• 1/4 medium onion, chopped
• 2 tsp. cranberry sauce
• 1/2 small chicken stock cube, crumbled
• 1 Tbs. cider vinegar
• 1 clove garlic, crushed
• 1 Tbs. sugar
• 1 tsp. brandy (optional)

Combine all ingredients, except brandy, in a large saucepan. Bring to a boil over high heat. Boil rapidly, uncovered, 10 minutes. Reduce heat and simmer, uncovered, about 15 minutes, or until mixture begins to thicken. Discard bay leaves. Place kumquat mixture in a blender or food processor until almost smooth. Strain and place mixture in a clean saucepan over medium high heat. Bring to a boil. Reduce heat and simmer, uncovered, about 10 minutes or until sauce thickens slightly. Stir in brandy (optional).

Per serving: calories 64, fat 0.2g, 3% calories from fat, cholesterol 0mg, protein 0.4g, carbohydrates 16.2g, fiber 0.3g, sugar 5.1g, sodium 74mg, diet points 1.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.2, Fruit: 0.1, Bread: 0.0, Lean meat: 0.0, Fat: 0.0, Sugar: 0.2, Very lean meat protein: 0.0

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