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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 1 |
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This sweet-tart chutney is great alongside lamb or pork chops, atop goat cheese and crackers, or on biscuits with sliced ham. Ingredients:
1/2 cup sugar |
1/4 cup white wine vinegar |
2 tablespoons chopped crystallized ginger |
2 tablespoons dried cranberries |
1 teaspoon curry powder |
1 1/3 cups thinly sliced seeded kumquats (6 to 7 ounces), divided |
2 tablespoons chopped fresh cilantro |
Directions:
1. Cook first 5 ingredients and 1 cup kumquats in heavy small saucepan over medium heat until reduced to scant 1 cup, stirring occasionally, about 10 minutes. Transfer to small bowl. Chill until cold, then mix in remaining 1/3 cup kumquats and cilantro. Season chutney to taste with salt and pepper. Chill 1 hour.
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