NPR News

Kumquat and Dried Cherry Chutney

NPR

Published February 13, 2008 at 5:03 PM EST

This vividly colored chutney is sweet, tart and tangy. Spread it on crostini or crackers for an appetizer, or pair it with pork or duck.

Makes 2 cups

1/2 teaspoon mustard seeds

1/2 teaspoon aniseed

1 1/2 cups of sliced, de-seeded kumquats (about 7 to 8 ounces)

1 cup sugar plus 2 tablespoons

1 1/4 cups freshly squeezed navel orange juice (prepared juice may be substituted)

1/2 cup dried cherries

1 tablespoon plus 1 teaspoon minced fresh ginger

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground cinnamon

In a small, dry skillet over medium heat, toast mustard seeds and aniseed. Gently shake the pan in a back-and-forth motion until seeds are aromatic and lightly toasted, about 1 to 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 10 to 15 minutes.

Transfer chutney to a bowl and let cool before serving. Chutney can be stored in an air-tight container in the refrigerator for up to two weeks. Bring to room temperature or reheat on the stovetop before serving.

Note: To de-seed kumquats, slice the fruit into rounds with a sharp paring knife. Using the tip of the knife, gently pluck the tiny seeds from the slices.