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Kumquat Chutney

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



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


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.


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.
Chef Amy