Name: Kumquat Chutney
Ingredients: 3 cups Lillet or sweet Reisling; 1 cup honey; 1 tbsp cane syrup; dash vanilla extract; pinch kosher salt; 2 pc green cardamon pods; 1 pc whole star anise; 2 pc whole allspice berries; 1 tsp black or sichuan peppercorns; 1 cinnamon stick; 1 pound of sweet kumquats- sliced, chopped or quartered and seeds removed

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Kumquat Chutney

Author: Amy Sins

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Description

This recipe is one of our favorites and a standard on our pickle plate at Langlois. Chef Amy Sins shared it with our local morning show. She made a double batch. You can watch the video here.

Ingredients

Scale

3 cups Lillet or sweet Reisling
1 cup honey
1 tbsp cane syrup
dash vanilla extract
pinch kosher salt
two or more of the following:
2 pc green cardamon pods
1 pc whole star anise
2 pc whole allspice berries
1 tsp black or sichuan peppercorns
1 cinnamon stick
1 pound of sweet kumquats- sliced, chopped or quartered and seeds removed

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Instructions

Bring all ingredients except kumquats to a boil in a heavy bottomed saucepan. Add kumquats, reduce heat and simmer 20 -30 minutes until fruit is softened and has a “candied” texture. Transfer to a shallow dish and cool completely and store in the refrigerator or can.

Notes

These are delicious and I love to just snack on it. It pairs perfectly with cream cheese, goat cheese or blue cheese. It also makes a great finish to roasted pork.
Enjoy!
Chef Amy

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