INGREDIENTS:
1/2 teaspoon mustard seed
1/2 teaspoon anise seed
1 1/2 cups of sliced, de-seeded kumquats
1 cup sugar plus 2 tablespoons
1 1/4 cups freshly squeezed navel orange juice
1/2 cup dried cherries
1 tablespoon plus 1 teaspoon minced fresh ginger
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
METHOD:
In a small, dry skillet over medium heat, toast mustard seed, and anise seed. Gently shake the pan in a back-and-forth motion until seeds are aromatic and lightly toasted, about 1 to 2 minutes. Set aside.
In a heavy-bottomed saucepan, combine the remaining ingredients. Add toasted mustard seed and anise seed. Bring mixture to a boil, stirring often. Reduce heat to medium-low and simmer until the chutney thickens and the kumquats become translucent, about 10 to 15 minutes.
Transfer the chutney to a bowl and let cool before serving.
Chutney can be stored in an airtight container in the refrigerator for up to two weeks. Bring to room temperature before serving.
Note: To de-seed kumquats, slice the fruit into rounds with a sharp paring knife. Using the tip of the knife, gently pluck the tiny seeds from the slices.
YIELD: Makes 2 cups
SOURCE: Recipe courtesy of KumquatGrowers.com
