The tiny, potent little kumquat has become a special ingredient for me that surprises and delights with sure flavor whenever it finds its way into my concoctions. Whether muddling a few into cocktails or sliced and simmered for a spice filled chutney, the itty-bitty citrus becomes larger than life once you taste it.
Kumquats can usually be found at market from November to April but I was still able to find some in my favorite Whole Foods recently and snatched up a carton for a sweet and sour sauce that paired perfectly with grilled chicken and rice.
Kumquat Chutney-yields about 2 cups
- 8 ounces kumquats, sliced 1/8-inch thick, seeded
- 1 cup sugar
- 1/2 cup fresh orange juice
- 1/2 cup pomegranate juice
- 1/2 cup golden raisins
- 1/4 cup chopped shallots
- 1 star anise
- 1/4 teaspoon ground pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Combine all the ingredients in a medium saucepan and bring to a boil.
Reduce heat and allow mixture to simmer, stirring occasionally, until the liquid thickens and the kumquat skins soften, about 15 minutes.
Remove from the heat and discard the star anise.
*Store, covered, in the refrigerator for up to 2 weeks.