| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Whole kumquats |
| 3/4 |
c |
Granulated sugar |
| 3 |
c |
Dark brown sugar, packed |
| 1/2 |
c |
Water |
| 3/4 |
c |
White vinegar |
| 1/2 |
c |
Raisins |
| 1 |
lb |
Rhubarb, cut in 1-in. pieces |
| 1 |
c |
Chopped celery |
| 1 |
|
Onion, chopped |
| 1 |
|
Green bell pepper, chopped |
| 2 |
|
Garlic cloves, crushed |
| 1/4 |
c |
Slivered citron |
| 1 |
|
Orange The juice & grated |
|
|
peel only |
| 1 |
c |
Peeled & chopped gingerroot |
| 1 |
T |
Worcestershire sauce |
| 2 |
t |
Salt |
| 1 |
T |
Curry powder |
| 1 |
T |
Ground allspice |
| 1 |
T |
Ground cinnamon |
| 1 |
T |
Ground ginger, optional |
| 1 |
T |
Black pepper or 1/2 Ts Red |
|
|
pepper optional |
INSTRUCTIONS
Rinse kumquats in hot water. Slice kumquats lengthwise and remove
seeds. Place in large heavy pan with sugars and water. Mix well and
simmer slowly, uncovered, 30 minutes. Add vinegar, raisins, rhubarb,
celery, onion, bell pepper, garlic, citron, orange juice and peel,
gingerroot, Worcestershire, salt, curry powder, allspice and cinnamon.
Mix well. Simmer slowly, uncovered, until mixture is dark in color,
about 4 to 5 hours, stirring occasionally. Taste and add ground ginger
and pepper, if needed. Pour into hot sterilized jars and seal
immediately. Makes about 4 1/2 pints Source Recipe By The Los
Angeles Times - 1992 Contributed by sweber@ix.netcom.com(Sharon
Raghavachary) on 10 Sep 1996 22:17:26 GMT to newsgroup
rec.food.cooking Posted to KitMailbox Digest by
ddmmom@popalex1.linknet.net on Feb 25, 1998
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