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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.
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| Ingredients |
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. |
| Instructions |
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 - 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 |
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| Calories:
169 |
Sodium:
6 mg |
Calcium:
29 mg |
| Total
fat: 0.1 g |
Chol:
0 mg |
Carbs:
43 g |
| Sat
fat: 0 g |
Fiber:
4 g |
Protein:
1 g |
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