Try this one with turkey (it's also a nice accompaniment to pork or roast duck). Terrific for gift giving when packaged in a decorative jar.
Recipe information
Yield
Makes about 2 cups
Ingredients
12
ounces kumquats, quartered lengthwise, seeded
1
cup sugar
3
/4 cup fresh orange juice
1
/2 cup dried cranberries or currants
1
/4 cup chopped shallots
1
tablespoon plus 1 teaspoon finely minced fresh ginger
1
/2 teaspoon ground star anise*
1
/4 teaspoon ground pepper
1
/4 teaspoon aniseed, chopped
1
/4 teaspoon ground cinnamon
1
/8 teaspoon ground cloves
*Available at oriental markets and in oriental section of some supermarkets.
Need to make a substitution?
Preparation
Combine all ingredients in heavy medium saucepan. Bring mixture to boil. Boil until kumquat skins are tender and mixture thickens slightly, stirring occasionally, about 10 minutes. Transfer chutney to bowl and cool. Cover and store in refrigerator. (Chutney can be prepared 2 weeks ahead.)