Cranberry Kumquat Chutney
November 18th, 2009 | Published in Fruit Recipes, Sauce Recipes | 1 Comment
Cranberry Kumquat Chutney Recipe
photo: Manny Rodriguez
This rich and spicy relish is simply wonderful. And it goes together so quickly that there is no reason to ever buy cranberry sauce again. The hearty sweet and tangy flavors of this relish make it perfect with poultry or pork any time of the year, not just for Thanksgiving.
Some traditionalists may object, but my friends and family love it with the unusual zing imparted by the kumquats and ginger.
Makes 10 servings
- 6 cups fresh cranberries
- 3/4 cup roughly chopped kumquats (skin and all). Remove all of the seeds.*
- 2 tablespoons orange zest
- 1 tablespoon plus 1 teaspoon minced fresh ginger
- 1 3/4 cups granulated sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 cups ruby port
- Rinse the cranberries and sort to remove any old or shriveled fruit.
- Peel and finely mince the fresh ginger.
- Combine the cranberries, kumquats, sugar, salt, black pepper, and port in a large heavy-bottomed saucepan. Bring to a simmer over medium-high heat.
- Cover the saucepan and reduce the heat to medium-low. Simmer for 10 to 12 minutes, until most of the cranberries have “popped,” then stir in the ginger. Uncover and continue to simmer for 5 to 7 minutes until thickened.
- Remove from the heat and set aside to cool. The chutney can be prepared and refrigerated for up to 1 week before serving.
*You can substitute orange segments and 3 T. orange zest.
November 22nd, 2009at 3:13 pm(#)
[...] their plate with a 2-pound turkey leg, a mountain of stuffing, a pond of gravy, and, of course, cranberry sauce? The menu planner in me is always determined to make side dishes that people just can’t [...]