My son Eric created this recipe. It is amazing and very tasteful so a small amount goes a long way.
1 package kumquats-sliced thin, stems removed
2TBSp. brandy
3 TBSP. red wine vinegar
3 TBSP. sugar
1 TBSP. butter
½ cup orange juice
1 TBSP. apricot marmalade
1 tsp. cayenne pepper
Cook the Kumquats in melted butter until soft. Add brandy, flame slightly to burn off alcohol, add vinegar, sugar orange juice and apricot marmalade.
Sprinkle in cayenne and cook until fruit begins to break down and sauce is thick.
Serve on pork chops, as a dipping sauce for shrimp, or as a spread on turkey burgers.
Will last in the refrigerator one week.