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KUMQUAT APPLE CHUTNEY

 

Essential Best Foods Cookbook
by Dana Jacobi
This golden, chunky chutney tastes like ginger marmalade with extra heat. It is an easy way to experience the satisfaction of making your own condiments. A small jar makes a thoughtful hostess gift. Double the recipe if you wish.
Makes 2 1/2 cups, 10 servings



Ingredients

• 15 kumquats, halved, seeded, and cut into 8 pieces
• 2 Granny Smith apples, peeled, cored, and finely chopped
• 1 small red onion, finely chopped
• 3/4 cup packed brown sugar
• 1/2 cup golden raisins
• 1/3, cup fruit-sweetened orange marmalade
• 1/3 cup apple cider vinegar
• 1/4 cup chopped preserved ginger
• 1 fresh red chile pepper, thinly sliced


Directions
1.
In a small Dutch oven or large, heavy stainless steel or other nonreactive saucepan, combine the kumquats, apples, onion, brown sugar, raisins, marmalade, vinegar, ginger, and pepper. Add 1/2 cup water. Cover and cook over medium-high heat until the liquid boils. Reduce the heat and simmer for 15 minutes to draw out the moisture in the ingredients.

2. Uncover and simmer until the apples are tender, about 30 minutes. The chutney will be chunky and deep golden brown. Spoon into 4 sterilized 4-ounce glass canning jars and cover tightly, or scoop into a heatproof container and cover. Cool to room temperature, then refrigerate for 24 hours before serving. This chutney keeps in the refrigerator for 3 weeks.

Nutrition
Per serving (1/4 cup): 176 calories, 1 g fat, 0 g saturated fat. 1 g protein, 44 g carbohydrates. 3 g fiber

 

 

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