Kumquat And Dried Cherry Chutney
- 1/2 teaspoons Mustard Seeds
- 1/2 teaspoons Anise Seeds
- 1 pint Kumquats, Sliced And Deseeded
- 5 ounces, weight Dried Cherries
- 1 cup Plus 2 Tablespoons Sugar
- 1-1/4 cup Orange Juice
- 1/8 teaspoons Ground Ginger
- 1/2 teaspoons Ground Black Pepper
- 1/4 teaspoons Ground Cinnamon
- In a small, dry skillet over medium heat, toast mustard seeds and anise seed. Gently shake the pan back and forth until seeds are aromatic and lightly toasted, about 1-2 minutes. Transfer to a heavy, small saucepan with remaining ingredients. Bring to a boil, stirring often. Reduce heat to medium-low and simmer until the chutney thickens and the kumquats become translucent, about 20-25 minutes. Transfer to a bowl and let cool before serving. Store in an airtight container in the refrigerator for up to two weeks. Bring to room temperature before serving.
mustard seeds, anise seeds, kumquats, cherries, sugar, orange juice, ground ginger, ground black pepper, ubc
Taken from tastykitchen.com/recipes/condiments/kumquat-and-dried-cherry-chutney/ (may not work)