Have an abundance of kumquats out on the tree and you’re afraid to pick them because you don’t know what to do once they’re in the house? Try this fresh, citrusy kumquat chutney. It can be prepared up to two weeks ahead of time and is a perfect condiment for your holiday table.
2 cups chopped tree-ripened kumquats
1 cup sugar
¾ cup fresh orange juice (use blood oranges if you can get them)
½ cup dried cranberries
¼ cup shallots (chopped)
1 tablespoon plus 1 teaspoon fresh ginger (finely minced)
¼ teaspoon ground pepper
¼ teaspoon aniseed (chopped)
¼ teaspoon ground cinnamon
1/8 teaspoon ground clove
Wash kumquats and quarter lengthwise. Remove seeds and pulp.
Combine all ingredients in heavy medium saucepan. Bring mixture to boil. Reduce to medium high heat and cook, stirring occasionally, for about 10 minutes or until kumquat skins are tender and mixture thickens. Transfer chutney to bowl and let cool. Cover and store in refrigerator until ready to use.
Thanks to Brad Hudson for the inspiration. Recipe adapted from Epicurious.com.