Yield: 1 servings
|12 ounces||Kumquats; quartered|
|; lengthwise, seeded|
|¾ cup||Fresh orange juice|
|½ cup||Dried cranberries or currants|
|¼ cup||Chopped shallots|
|1 tablespoon||Plus 1 teaspoon finely minced fresh|
|½ teaspoon||Ground star anise*|
|¼ teaspoon||Ground pepper|
|¼ teaspoon||Aniseed; chopped|
|¼ teaspoon||Ground cinnamon|
|⅛ teaspoon||Ground cloves|
*Available at oriental markets and in oriental section of some supermarkets.
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.) Makes about 2 cups.
Bon Appetit November 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.