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Kumquat-Riesling Sauce

Scott Phillips

Yield: Yields 3 cups

Serve this sweet-tart dessert sauce over vanilla ice cream or pound cake.


  • 2-1/2 cups Riesling
  • 2/3 cup mild honey, such as clover
  • 1/2 cup granulated sugar
  • 3 (1/4-inch-thick) slices peeled fresh ginger
  • 1 (3-inch) cinnamon stick
  • 1/4 vanilla bean, split lengthwise, seeds scraped out
  • 12 oz. kumquats (2-1/2 cups), sliced 1/8 inch thick and seeded

Nutritional Information

  • Calories (kcal) : 150
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 0
  • Carbohydrates (g): 30
  • Fiber (g): 2
  • Protein (g): 1


  • In a 4-quart saucepan, combine the Riesling, honey, sugar, ginger, cinnamon stick, vanilla bean and seeds, and 1/4 cup water and bring to a boil over high heat. Add the kumquats and reduce the heat to medium low. Cook until the kumquats are tender and translucent and the liquid is syrupy, about 30 minutes. Cool and serve at room temperature (or cold if serving with ice cream). The sauce will keep in the refrigerator for about 2 weeks.


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