Kumquat and Dried Cherry Chutney
Kumquat and Dried Cherry Chutney is an elegantly delicious accompaniment for your Thanksgiving dinner. Perfect with turkey!
Servings 8 servings
Calories 206kcal
Ingredients
- 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
- ⅛ tsp ground ginger
- ½ tsp freshly ground black pepper
- ¼ tsp ground 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
Nutrition
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