Kumquat Chutney
- Duration
- Cook Time
- Prep Time
- Yield: 2 1/2 cups ServingsServings
Ingredients
- 1 teaspoon mustard seeds
- 1/2 teaspoon aniseed
- 1/2 teaspoon black peppercorns
- 6 whole cloves
- 1 2-inch cinnamon stick
- 1 cup sliced kumquats, deseeded
- 8 Medjool dates, halved
- 1/2 cup dried cherries or raisins
- 1-1/4 cups orange juice
- 1/3 cup apple cider vinegar
- 1 cup sugar
- 2 tablespoons chopped crystallized ginger
Preparation
Toast the mustard seeds and aniseeds in an unoiled saucepan over medium heat for 1-2 minutes or until slightly fragrant. Let cool. Place the seeds, peppercorns, cloves and cinnamon stick in a small muslin bag (or wrap in cheesecloth) and place in the pan. Add the kumquats, dates, cherries, orange juice, apple cider vinegar, sugar and ginger. Bring to ingredients to a boil over high heat, stirring often. Reduce the heat and simmer the ingredients for 35-40 minutes or until the chutney thickens. Let cool. Remove the muslin bag. Makes about 2-1/2 cups
