Kumquat Chutney
Recipe By: Sheila McDuffie
: Preserves
Serves: 1 pint
- 10 ounces kumquats, thinly sliced, about 3 cups
- 1 lemon, very thinly sliced and coarsely chopped
- ½ cup dried currants
- 1 cup raw or demerra sugar
- ½ cup freshly squeezed orange juice, from 2 oranges
- 2 tablespoons minced crystallized ginger
- 3 bay leaves, fresh or dried
- 1-3"piece cinnamon stick
- 3 star anise
- 3 blades mace
- Place all of the ingredients in a heavy, wide pan.
- Heat over medium heat, simmering gently for 30 minutes.
- Stir frequently.to prevent burning.
- Remove from heat. Serve at room temperature.
- Store in an airtight container for up to 1 week.
Remove seeds from the kumquats before cooking.
Remove the cinnamon stick, bay leaves, and star anise before serving.
Recipe by The Gardener Cook at https://www.thegardenercook.com/kumquat-chutney/
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