Orange-Kumquat Chutney |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 5 cups | |||||||||||
| INGREDIENTS: | ||
| 6 navel oranges | 12 fresh kumquats (or 10-ounce jar preserved kumquats) | 1 red pepper, seeded and chopped |
| 1 green pepper, seeded and chopped | 2 onions, chopped | 1 cup raisins |
| 2 cups cider vinegar | 2 cups packed brown sugar | 2 cinnamon sticks |
| 1/2 teaspoon whole cloves | 1/4 cup diced crystallized ginger | 1 tablespoon salt |
| 2 teaspoons allspice | 1-1/2 teaspoons Tabasco pepper sauce | |
| 1 | Cut the oranges into 1/4-inch slices, remove any pits, and cut slices into eighths. Cut the kumquats into 1/4-inch slices. Put the oranges, kumquats, and remaining ingredients in a large heavy saucepan or kettle. Bring to a boil, stirring frequently. Reduce the heat and simmer, uncovered, for 1 hour, stirring occasionally. Ladle into clean jars, seal, and store in the refrigerator for up to 6 weeks. |