Kumquat Chutney

• Produce

  • 2 Carrots, medium
  • 1/4 tsp Coriander, ground
  • 1/3 cup Cranberries, dried
  • 1/3 cup Dried apricot, halves
  • 1 clove Garlic
  • 1/4 tsp Ginger, ground
  • 2 dry pints Kumquats
  • 1 Onion, small

• Canned Goods

  • 1 Chili, small

• Condiments

  • 2 tbsp Honey

• Pasta & Grains

  • 1/2 tsp Grains of paradise

• Baking & Spices

  • 1/4 tsp Cardamom, ground
  • 1/4 tsp Cloves, ground
  • 1/2 cup Granulated sugar
  • 2 tsp Kosher salt

• Oils & Vinegars

  • 1 cup Cider vinegar

Found on baking-sense.com

Description

Ingredients

• 2 dry pints (1 pound) kumquats, sliced- seeds removed
• 2 medium carrots, shredded (about 1 cup shredded)
• 1/3 cup dried apricot halves, chopped
• 1/3 cup dried cranberries
• 1 small chili (optional), minced
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 cup (8 oz) cider vinegar
• 1/2 cup (4 oz) granulated sugar
• 2 tablespoons honey
• 2 teaspoons kosher salt
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground ginger
• 1/2 teaspoons grains of paradise (use black peppercorns as a substitution)

Directions

• Combine kumquats, carrots, apricots, cranberries, chili, onion, garlic and vinegar in a saucepan
• Bring to a boil and simmer for 5 minutes
• Add the sugar, honey, salt and spices and return to a boil
• Reduce the heat and keep the chutney at a steady simmer for 45 minutes until the kumquats are quite soft and the mixture has thickened to the consistency of a jam.
• Add a little water if the chutney gets too thick before the fruit is cooked
• The chutney will continue to thicken as it cools
• The chutney will keep for several months in the refrigerator (I store it in a mason jar)