Holiday Recipe
Spiced Kumquat Chutney

For a festive holiday touch, serve this chutney in hollowed-out orange or lemon halves or in tiny pumpkins. It adds wonderful zest to roast poultry or turkey sandwiches. If you can't find kumquats, use tangerines - skin and all - cut into small pieces.

12 ounces kumquats, quartered lengthwise and seeded
1 cup sugar
3/4 cup orange juice
1/2 cup dried cranberries or currants
1/4 cup chopped shallots
1-1/2 tablespoons minced fresh ginger
1/2 teaspoon ground star anise (see note)
1/4 teaspoon ground black pepper
1/4 teaspoon ground anise seed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Pre-prep: Quarter and seed kumquats; chop shallots; mince ginger.

1. Combine all ingredients in a medium, heavy saucepan over high heat; bring to a boil. Continue to boil, stirring occasionally, until the kumquat skins are tender and the mixture begins to thicken slightly, about 15 to 20 minutes.

2. Transfer to a bowl and chill. May be made 3 to 4 days ahead.

Note: If only whole spices are available, grind with a mortar and pestle or in a small food processor or substitute 2 teaspoons Chinese 5-spice powder.

Serves: 8