- 1 (16-ounce) can whole-berry cranberry sauce
- 1 cup finely chopped kumquats (about 18)
- 6 tablespoons sugar
- 3 tablespoons coarse-grained mustard
- Combine all ingredients in a saucepan over medium heat. Bring to a boil and cook, stirring often, 2 minutes or until sugar dissolves. Remove from heat. Cover and chill.
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