Orange-Kumquat Chutney

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Orange-Kumquat Chutney

 

6 navel oranges  

12 fresh kumquats or 10-ounce jar preserved kumquats  

1 red pepper, seeded and chopped

1 green pepper, seeded and chopped  

2 onions, chopped  

1 cup raisins

2 cups cider vinegar

2 cups packed brown sugar  

2 cinnamon sticks

1/2 teaspoon whole cloves  

1/4 cup diced crystallized ginger  

1 tablespoon salt

2 teaspoons allspice

1 1/2 teaspoons Tabasco pepper sauce  

  

Cut the oranges into 1/4-inch slices, remove any pits, and cut slices into

eighths. Cut the kumquats into 1/4-inch slices. Put the oranges, kumquats, and

remaining ingredients in a large heavy saucepan or kettle. Bring to a boil,

stirring frequently. Reduce the heat and simmer, uncovered, for 1 hour, stirring

occasionally. Ladle into clean jars, seal, and store in the refrigerator for up

to 6 weeks. Yields 5 cups.