Kumquat Chutney Sauce Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
1 lbs: Tin of kumquats in syrup,
1 tbsp: Honey,
2 tbsp: To,
1 tsp: Ground allspice**,
3 tbsp: Dijon mustard*,
1 tsp: Ground coriander**,
6 tbsp: Wine or cider vinegar,
Salt and pepper to taste,
Directions:
*English mustard is too hot. **1 tsp each of ground ginger and soy
sauce can be substituted for an alternative flavoring.
Drain the kumquats, reserving the syrup. Cut the fruit in half and
remove the seeds. Put the fruit and the syrup into a blender or food
processor and blend for 30 seconds, or until coarsely chopped. Add
the remaining ingredients and blend a few seconds more. Taste for
seasoning. Pour into clean glass jars, seal well and refrigerate. It
will keep for at least a month.
The authors mention that this sauce is very good served warm with
baked ham, gammon or roast pork. They also mention that kumquats in
tins can be found in Oriental stores and large supermarkets.
from Edible Gifts by Claire Clifton and Martina Nicolls typed by
Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-05-95
Source from luhu.jp
sauce can be substituted for an alternative flavoring.
Drain the kumquats, reserving the syrup. Cut the fruit in half and
remove the seeds. Put the fruit and the syrup into a blender or food
processor and blend for 30 seconds, or until coarsely chopped. Add
the remaining ingredients and blend a few seconds more. Taste for
seasoning. Pour into clean glass jars, seal well and refrigerate. It
will keep for at least a month.
The authors mention that this sauce is very good served warm with
baked ham, gammon or roast pork. They also mention that kumquats in
tins can be found in Oriental stores and large supermarkets.
from Edible Gifts by Claire Clifton and Martina Nicolls typed by
Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-05-95
Source from luhu.jp