Kumquat Chutney

Kumquat Chutney

Ingredients:
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

Directions:
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.
Kumquat Chutney 66
Kumquat Marmalade