Ronnie's Notes
Aren’t these beautiful? They’re kumquats, which I mentioned yesterday. They’re small, oval and bitter and most people don’t like them raw. But they’re good stuff when you cook them. Kumquat chutney is a real winner. Goes very well with roasted chicken, turkey or lamb, so you can use it as a special little side dish for New Year’s dinner if you’re entertaining at home.
You can also use it as an hors d’oeuvre: serve it with mascarpone cheese, cream cheese or Brie and crackers.
Instructions
Place the mustard seeds and anise seeds in a saucepan over medium heat and cook for or until fragrant.
Let cool slightly, then place the seeds in a small muslin spice bag (or use a few layers of cheesecloth) with the peppercorns, cloves and cinnamon stick (fold the cheesecloth over the spices and secure with string or a plastic bag tie).
Place the spice bag in the pan.
Add the kumquats, dates, raisins, orange juice, apple cider vinegar, sugar and ginger.
Bring the ingredients to a boil over high heat.
Reduce the heat, stir and simmer the ingredients for or until the chutney is thick.
Let cool.
Remove the spice bag.
Makes about 2-1/2 cups