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Kumquat Chutney

 

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Kumquat Chutney
 

 

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Recipe

Kumquat Chutney

Times

  • Prep Time : 15 min
  • Cook Time : 40 min
  • Ready Time : 55 min

Servings

Yield: 2 1/2 cups

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

Directions

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

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About Ronnie Fein

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Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

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