Go Back
+ servings
Kumquat and Dried Cherry Chutney in a cut glass serving dish.

Kumquat and Dried Cherry Chutney

Kumquat and Dried Cherry Chutney is an elegantly delicious accompaniment for your Thanksgiving dinner. Perfect with turkey!
Course Condiments and Extras
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings
Calories 206kcal


  • ½ tsp mustard seeds
  • ½ tsp anise seed
  • 1 pint kumquats sliced and de-seeded
  • 1 cup plus 2 tblsp sugar
  • 1 ¼ cups orange juice
  • 1 cup dried cherries
  • tsp ground ginger
  • ½ tsp freshly ground black pepper
  • ¼ tsp ground cinnamon


  • In a small, dry skillet over medium heat, toast mustard seeds and anise seed. Gently shake the pan back and forth until seeds are aromatic and lightly toasted, about 1-2 minutes.
  • Transfer seeds to a heavy, small saucepan with remaining ingredients. Bring to a boil stirring often.
  • Reduce heat to medium-low and simmer until the chutney thickens and the kumquats become translucent, about 20-25 minutes.
  • Transfer to a bowl and let cool before serving.
  • Store in air-tight container in the refrigerator for up to two weeks. Bring to room temperature before serving.


Recipe adapted from the Kumquat Growers Association


Calories: 206kcal | Carbohydrates: 50g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 188mg | Fiber: 5g | Sugar: 42g | Vitamin A: 787IU | Vitamin C: 45mg | Calcium: 55mg | Iron: 1mg