Spiced Kumquat Chutney
12oz kumquats, quartered and seeded
Combine all ingredients in a medium saucepan. Simmer until kumquat skin is tender and mixture thickens slightly, about 10 minutes. Transfer to bowl. Store in refrigerator for up to 2 weeks.
1 cup firmly packed brown sugar
Bring the sugars and vinegar to a boil in a large saucepan. When sugars have dissolved, add plums, raisins, onion, garlic, mustard seed, ginger, salt and cayenne and bring to a boil again. Reduce heat and simmer 45-50 minutes, or until thick.
Wash 8 half-pint jars; keep hot until needed. Prepare lids as manufacturer directs.
Ladle hot chutney into 1 hot jar at a time, leaving 1/4-inch headspace. Wipe jar rim with a clean damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water canner 10 minutes (15 minutes at 1,001 to 6,000 feet; 20 minutes above 6,000 feet)
Tiny and garnet-like, this chutney is really more of a miniaturized beet pickle with slightly more exotic spicing.Try a spoonful on or alongside a grilled cheese sandwich, though it’s also very tasty straight from the jar or tossed with crispy green salads.
2-1/2 pounds beets, fully cooked (boiled or steamed), then peeled and cut into ½-inch chunks
Tie the cinnamon stick, cloves, cardamom pods, and allspice berries in a cheesecloth bundle. Place with all of the rest of the ingredients in a large, heavy-bottomed saucepan or Dutch oven (avoid pans with aluminum or cast iron interiors).