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Kumquat and Dried Cherry Chutney

Yield
Cups
Prep time
20 mins
Accessories & snacks
Preserving / canning
Source

Adapted from www.npr.org

Description

This vividly colored chutney is sweet, tart and tangy. Serve it on crackers or bread for an appetizer, or alongside pork or roast chicken.

Ingredients

1⁄2 tmustard seeds
1⁄2 taniseed
1 1⁄2 ckumquats (sliced, de-seeded, about 7-8 ounces)
1 csugar (plus 2 tablespoons)
1 1⁄4 corange juice (freshly squeezed is best)
1⁄2 cdried cherries
1 Tginger (fresh, plus 1 teaspoon, minced)
1⁄2 tblack pepper
1⁄4 tcinnamon (ground)

Instructions

Toast mustard seeds and aniseed in a small dry skillet over medium heat, shaking the pan back and forth until the seeds are aromatic, about 1-2 minutes. Place the seeds in a heavy saucepan with the remaining ingredients and bring to a boil over medium-high heat, stirring often. Reduce heat to medium-low and simmer until the kumquats become translucent and the chutney thickens, 10-15 minutes.

Transfer to a bowl and let cool before serving. The chutney will keep for up to 2 weeks in a sealed container in the refrigerator.