Here is a sauce with kumquats. Here I served it with fish. It could be served with any meat or vegetarian dishes (the white wine version).
1 cup clam juice(or any liquid depending on the application; wine, stock,..)
1 TSP corn starch
1 TBSP olive oil
1 shallot, finely chopped
12 kumquats, finely chopped
1 TBSP garlic, crushed
½ TSP hot curry powder
Salt and pepper to season
1 TBSP tarragon compound butter
Combine clam juice and corn starch. Finely chop shallot and kumquats.
Sauté shallots, kumquats and garlic in olive oil. Add the curry powder.
When translucent, add the clam juice or any other liquid of your choice.
I served the sauce with deep fried fish.
When sauce is thick, add tarragon butter and whisk in. If you'd rather a sweet and sour sauce, add 1 TBSP of Maple syrup.
I served with Persian herb rice.