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kumquat chutney |
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Kumquat Chutney Make up a batch of this spicy condiment and keep it on hand to liven up your table. It goes well with chicken, pork, lamb, and curry. 6 navel oranges 12 fresh kumquats or 1 (10 ounce) jar preserved kumquats 1 red bell pepper, seeded and chopped 1 green bell pepper, seeded and chopped 1 onion, chopped 1 cup raisins 2 cups cider vinegar 2 cups packed brown sugar 2 cinnamon sticks 6 whole cloves 2 tablespoons finely chopped fresh ginger 1/2 teaspoon cayenne pepper, or to taste Salt and freshly-ground pepper, to taste Cut the unpeeled oranges into 1/4-inch slices, and cut the slices into 6 or 8 pieces. Cut the kumquats into 1/4-inch slices. Combine all the ingredients in a large saucepan and bring to a boil over moderate heat, stirring frequently. Reduce the heat and simmer uncovered for 1 hour, stirring occasionally. Ladle into clean jars and seal. Will keep refrigerated for up to 4 weeks. Makes about 5 cups. |
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