This vividly colored chutney is sweet, tart and tangy. Serve it on crackers or bread for an appetizer, or alongside pork or roast chicken.
|1⁄2 t||mustard seeds|
|1 1⁄2 c||kumquats (sliced, de-seeded, about 7-8 ounces)|
|1 c||sugar (plus 2 tablespoons)|
|1 1⁄4 c||orange juice (freshly squeezed is best)|
|1⁄2 c||dried cherries|
|1 T||ginger (fresh, plus 1 teaspoon, minced)|
|1⁄2 t||black pepper|
|1⁄4 t||cinnamon (ground)|
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.