| 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 |
lg |
Onion; chopped |
| 1 |
|
Green bell pepper; chopped |
| 2 |
|
Garlic cloves; crushed |
| 1/4 |
c |
Slivered citron |
| 1 |
lg |
Orange The juice & grated peel only |
| 1 |
c |
Peeled & chopped gingerroot |
| 1 |
tb |
Worcestershire sauce |
| 2 |
ts |
Salt |
| 1 |
tb |
Curry powder |
| 1 |
tb |
Ground allspice |
| 1 |
tb |
Ground cinnamon |
| 1 |
tb |
Ground ginger; (optional) |
| 1 |
tb |
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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