Kumquat Chutney

Instructions

1. 1

   Make up a batch of this spicy condiment and keep it on hand to liven up your table.

2. 2

   It goes well with chicken, pork, lamb, and curry. 6 navel oranges 12 fresh kumquats or 1 (10 ounce) jar preserved kumquats 1 red bell pepper, seeded and chopped 1 green bell pepper, seeded and chopped 1 onion, chopped 1 cup raisins 2 cups cider vinegar 2 cups packed brown sugar 2 cinnamon sticks 6 whole cloves 2 tablespoons finely chopped fresh ginger 1/2 teaspoon cayenne pepper, or to taste Salt and freshly-ground pepper, to taste Cut the unpeeled oranges into 1/4-inch slices, and cut the slices into 6 or 8 pieces.

3. 3

   Cut the kumquats into 1/4-inch slices.

4. 4

   Combine all the ingredients in a large saucepan and bring to a boil over moderate heat, stirring frequently.

5. 5

   Reduce the heat and simmer uncovered for 1 hour, stirring occasionally.

6. 6

   Ladle into clean jars and seal.

7. 7

   Will keep refrigerated for up to 4 weeks.

8. 8

   Makes about 5 cups.