Kumquat and Dried Cherry Chutney

This jewel-toned Kumquat and Dried Cherry Chutney captures the best of winter citrus season in a spoonful — sweet, tangy, and full of warming spice. Fragrant kumquats, dried cherries, and a splash of fresh orange juice create a lively balance of flavors that pairs beautifully with roasted meats, cheese boards, or even morning toast.

The toasty notes of mustard and anise seed add a subtle complexity, while fresh ginger and cinnamon lend warmth and depth. It’s a simple yet elegant condiment — the kind you’ll want to keep on hand for holiday entertaining or as a homemade gift from your kitchen.

INGREDIENTS:

1/2 teaspoon mustard seed
1/2 teaspoon anise seed
1 1/2 cups of sliced, de-seeded kumquats (about 8 ounces*
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

* To remove seeds from kumquats, slice them into thin rounds with a sharp paring knife. Use the knife tip to gently lift out the tiny seeds without tearing the fruit.

METHOD:

In a small, dry skillet over medium heat, toast the mustard seeds and anise seeds, shaking the pan occasionally until aromatic and lightly golden, about 1–2 minutes. Transfer to a small bowl and set aside.

In a heavy-bottomed saucepan, combine kumquats, sugar, orange juice, dried cherries, ginger, pepper, and cinnamon. Add the toasted spices and stir to combine. Bring the mixture to a boil over medium heat, stirring often.

Reduce heat to medium-low and simmer gently, uncovered, until the chutney thickens and the kumquats turn translucent — about 10–15 minutes. Stir frequently to prevent sticking.

Remove from heat and allow the chutney to cool completely. Transfer to a clean glass jar or airtight container. Refrigerate for up to 2 weeks, and bring to room temperature before serving.

SERVING SUGGESTIONS: