Game Day Recipe: Chef David LeFevre’s Cranberry-Kumquat Relish

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David Lefevre - Cranberry-Kumquat Relish
Chef David Lefevre shares his Thanksgiving Day Cranberry Kumquat Relish recipe from Manhattan Beach Post. (Photo by Rick Poon) (The original image is no longer available, please contact KCRW if you need access to the original image.)

Thanksgiving can feel like indentured servitude for chefs. After years of slaving away in his family’s kitchen on the day of, Chef David LeFevre of MB Post, Fishing with Dynamite and The Arthur J in Manhattan Beach has finally strategized his game plan for a stress-free turkey day that everyone gets to enjoy.

Below, he shares a family recipe for Cranberry-Kumquat Relish. If you’re not the cooking-type or don’t have access to kumquats, Manhattan Beach Post is offering their full Thanksgiving To-Go Menu, available for pick-up the day of November 25. All orders must be placed by phone (310) 545-5405 before Sunday, November 22.

Cranberry-Kumquat Relish

Yield: serves 8 to 10

Ingredients
2 (12-oz) bags of cranberries, thawed if frozen
10 oz kumquats, trimmed and quartered lengthwise (1½ cups)
¾ cup water
¼ cup apple cider vinegar
1¼ cups sugar
2 tbsp fresh ginger, peeled and finely chopped
2 whole star anise
¼ tsp salt

To Prepare: Stir all ingredients together in a 4-quart heavy saucepan and simmer, uncovered, stirring occasionally until the cranberries burst, about 10 to 12 minutes. Remove star anise and cool completely.