Kumquat-Pineapple Chutney adds zing to simply prepared chicken and fish dishes. It will also bring life to old leftovers.
Ingredients:
1 cup whole kumquats (about 5 ounces)
1 cup finely diced peeled pineapple (about 4 ounces)
3 tablespoon lemon juice
3 tablespoon brown sugar
2 tablespoon orange juice
2 tablespoon Madeira wine
1 tablespoon minced fresh sage or pineapple
Directions:
In a small saucepan of boiling water, blanch the kumquats for 1 minute. Drain and repeat 3 times.
Halve each kumquat and squeeze out and save any juice; discard the pulp and seeds. Finely dice the chop the skins.
In the same saucepan, combine the diced kumquats with the pineapple, lemon juice, brown sugar, orange juice, kumquat juice, sage and Madeira and bring to a boil.
Simmer the chutney over moderate heat, stirring occasionally, until thickened, about 8 minutes.
Yield: 2 cups
Total time: 35 minutes
Tips
Make ahead. The chutney can be refrigerated for up to 1 week.
Recipe by Jean-Georges Vongerichten (Jan 6, 2018)
Adapted by Kathy Oberman Tracy
Photo credit: Greg Henry of Sippity Sup