Name: Kumquat Chutney
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
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

Kumquat Chutney

Prep Time 15

Cook Time 40

Total Time 55

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Servings

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

Instructions

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