Kumquat Chutney

There are many seasonal fruits and vegetables that make their brilliant display during the holiday season, most notably the cardinal-red cranberries and pomegranates. But one of my favorites is the diminutive bright orange kumquat. Kumquats are a tiny citrus fruit about the size of a grape, native to China with a sweet skin and tangy pulp. The name “kumquat” means “golden orange” in Cantonese.

These beautiful little fruits are eaten whole – skin and all – and can be added to salads or cheese platters, used as garnishes for meats, made into chutneys and relishes, candied and used to decorate cakes or simply tossed in a glass of prosecco for added sparkle.

You can serve them whole but it’s easier to avoid the seeds if they are halved, quartered or sliced. I once placed kumquats and some sprigs of parsley as a quick and colorful garnish around a holiday ham and the children at the table were so entranced by the tiny little fruits that they gobbled up all the garnishes!

My recipe for Kumquat Chutney yields a condiment spiced with the warm flavors of the holiday season including cinnamon and ginger. You can use this delicious chutney as a condiment for meats or vegetables or as a topping for yogurt, oatmeal or crepes. If you want a chutney with a bit more kick, add ½ cup lightly sautéed chopped onions and ½ teaspoon crushed red pepper flakes.

KUMQUAT CHUTNEY

½ cup orange juice
½ cup water
½ cup delicate-favored vinegar (champagne, white wine, or rice wine vinegars are best for this recipe)
½ cup granulated white sugar (or brown sugar)
1 teaspoon yellow mustard seeds
4 whole cloves
1 whole star anise (optional)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon grated fresh ginger root
1 cup kumquats, washed, seeded and sliced
½ cup golden raisins

In a medium saucepan, place the orange, juice, water, vinegar and sugar and simmer, stirring constantly, until the sugar has dissolved. I prefer to use white granulated sugar in this recipe to give the chutney a lighter appearance but brown sugar works just as well and gives the chutney a bit more depth of flavor.

Add the spices: mustard seeds, cloves, star anise, cinnamon, nutmeg and grated ginger and continue simmering for 5 minutes on very low heat to infuse the liquid with the spices.

Add the kumquats and golden raisins and simmer for an additional 5 minutes until the kumquats just begin to soften. Stir often so the sugary blend doesn’t scorch. If necessary, add a ¼ cup more water or juice to make sure all the fruits are covered with liquid while simmering.

The chutney will thicken as it cools and can be served at room temperature. Remove the whole cloves and star anise before serving.

Wishing you and your loved ones a warm holiday season and a New Year filled with peace and happiness.