The Art of the Kumquat

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.
Serve warm.

*Store, covered, in the refrigerator for up to 2 weeks.


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