Name: Cranberry-Kumquat Chutney
Yield: Makes about 2 cups
Ingredients: 1 1/2 cups (packed) golden brown sugar; 1 12-ounce package cranberries; 8 ounces kumquats, cut into 1/4-inch-thick rounds, seeded; 1/3 cup finely chopped onion; 2 tablespoons minced peeled ginger; 1 teaspoon minced garlic; 1 teaspoon yellow mustard seeds; 1 cinnamon stick; 1/4 teaspoon salt; 1/4 teaspoon dried crushed red pepper

Spicy and sophisticated.

Recipe information

Yield
Makes about 2 cups

Ingredients

1 1/2 cups (packed) golden brown sugar

1 12-ounce package cranberries

8 ounces kumquats, cut into 1/4-inch-thick rounds, seeded

1/3 cup finely chopped onion

2 tablespoons minced peeled ginger

1 teaspoon minced garlic

1 teaspoon yellow mustard seeds

1 cinnamon stick

1/4 teaspoon salt

1/4 teaspoon dried crushed red pepper

Preparation

Combine all ingredients in heavy medium saucepan. Bring to boil, stirring often. Reduce heat to medium and simmer until chutney thickens and kumquats are translucent, stirring often, about 20 minutes. Cool completely. Discard cinnamon stick. (Can be prepared 5 days ahead. Cover and refrigerate.)