Kumquat and Dried Cherry Chutney is an elegantly delicious accompaniment for your Thanksgiving dinner. Perfect with turkey!
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 8servings
Ingredients
½teaspoonmustard seeds
½teaspoonanise seed
1pintkumquatssliced and de-seeded
1cupplus 2 tblsp sugar
1 ¼cupsorange juice
1cupdried cherries
⅛teaspoonground ginger
½teaspoonfreshly ground black pepper
¼teaspoonground cinnamon
Instructions
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.
Notes
Recipe adapted from the Kumquat Growers Association