| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
November 19 |
1 |
servings |
INGREDIENTS
| 12 |
oz |
Kumquats; quartered |
|
|
; lengthwise, seeded |
| 1 |
c |
Sugar |
| 3/4 |
c |
Fresh orange juice |
| 1/2 |
c |
Dried cranberries or currants |
| 1/4 |
c |
Chopped shallots |
| 1 |
tb |
Plus 1 teaspoon finely minced fresh |
|
|
; ginger |
| 1/2 |
ts |
Ground star anise* |
| 1/4 |
ts |
Ground pepper |
| 1/4 |
ts |
Aniseed; chopped |
| 1/4 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Ground cloves |
INSTRUCTIONS
*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
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