Kumquats

Visiting my family this last weekend, they gave me a huge quantity of Kumquats from their tree. This fruit has origins in South Asia and was introduced to Europe in 1846 and then North America a short time later. In Asia the plant symbolizes good luck and it is given as a gift during the Lunar new year. What to do with all these small olive size citrus fruits? Not much juice or edible flesh either. They are prized for their intensely flavored rinds which are good in marinades, marmalades and chutneys. Raw they can be quite bitter and tough, so cooking in water for 15-20 minutes will soften them and leech out the bitter juices. I decided on making a chutney with some of the fruit and I'm thinking of serving it with pork.


Kumquat Chutney


Ingredients:
2 cups whole washed Kumquats
1 cup White Vinegar
1 cup light Brown Sugar
1 cup Golden Raisins
1 teaspoon Mustard seed
1 teaspoon Coriander seed
1 teaspoon Cracked Peppercorns
Pinch of Kosher salt

Method:
1. Cut the kumquats in half, remove any seeds and place in a pot of simmering water.
2. After about 15 minutes, drain the fruit and puree in a food processor or blender.
3. Place puree in a heavy pot with the rest of the ingredients, bring to a simmer.
4. Cook for about 20 minutes.
5. Transfer to glass jars, cover and refrigerate.


Great served with Roast Pork or Duck