A favorite condiment of mine is my Kumquat-Cranberry Compote. Slice 1 cup of fresh kumquats lengthwise. Place them in a 2-quart saucepan and add ½ cup dry red wine and ¼ cup sugar. Simmer over moderate heat until the sugar is dissolved and the kumquats slightly softened. Stir in one 12-ounce package of cranberries and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes, or until the berries begin to pop. Remove from the heat. Cool to room temperature and serve or cover and refrigerate. This tangy concoction can be served either hot or cold.