A recipe for kumquat relish,pickle or chutney.something savory for with meat,coldcuts etc?

KUMQUAT-RED PEPPER RELISH


4 preserved kumquats with 3 to 4 capers


1 jar (7 to 8 oz.) peeled roasted red peppers


1 garlic clove


3/4 teaspoon ground cumin


1/4 teaspoon pepper


Rinse kumquats and capers. Coarsely chop kumquats, discarding seeds. Drain and chop red peppers. Mince garlic. In a bowl, mix kumquats and capers with peppers, garlic, cumin, and pepper. Serve, or cover and chill up to 2 days. Makes 3/4 cup





CRANBERRY-KUMQUAT RELISH


2 cups cranberries (1/2 pound)


3/4 cup fresh kumquats, seeded and coarsely chopped (4 ounces)


2/3 cup granulated sugar


2/3 cup packed brown sugar


1/2 cup orange juice


1 teaspoon grated gingerroot or 1/4 teaspoon ground ginger


1/4 cup coarsely chopped walnuts


Combine cranberries, kumquats, granulated sugar, brown sugar, orange juice, and gingerroot or ground ginger in a medium saucepan. Bring mixture to boiling. Reduce heat. Simmer, uncovered, over medium-low heat for 8 minutes, stirring frequently. Stir in walnuts. Makes 2-1/2 cups.





KUMQUAT PICKLES


675g kumquats


450g preserving sugar


175ml white wine vinegar


2x cinnamon sticks, each about 5cm long, crumbled


6 whole cloves


Put the kumquats in a preserving pan over a low heat on the hob. Cover with water, add the sugar and simmer for 20 minutes.


Remove the kumquats and divide them equally between sterile preserving jars.


Add the white wine vinegar, cinnamon sticks and cloves to the sugar syrup, turn the heat up to high and boil for 20 minutes. Skim off any scum that appears on the surface.


Pour the reduced sugar syrup into the preserving jars (use a funnel if you have one), distributing the spices evenly. Screw the lids on tightly. Store the pickle for one month before eating.





Conversion Calculator


http://www.factmonster.com/pages/unitcon...





KUMQUAT CHUTNEY


2 cups whole kumquats


3/4 cup granulated sugar


3 cups dark brown sugar, packed


1/2 cup water


3/4 cup white vinegar


1/2 cup raisins


1 lb rhubarb -- cut in 1-in. pieces


1 cup chopped celery


1 large onion -- chopped


1 green bell pepper -- chopped


2 garlic cloves -- crushed


1/4 cup slivered citron


1 large orange - juice %26amp; grated peel only


1 cup peeled %26amp; chopped gingerroot


1 Tablespoon Worcestershire sauce


2 Tablespoons salt


1 teaspoon curry powder


1 teaspoon ground allspice


1 teaspoon ground cinnamon


1 teaspoon ground ginger (optional)


1 teaspoon black pepper


1/2 teaspoon -red pepper (optional)


Rinse kumquats in hot water. Slice kumquats lengthwise and remove seeds. Place in large heavy pan with sugars and water. Mix well and simmer slowly, uncovered, 30 minutes. Add vinegar, raisins, rhubarb, celery, onion,


bell pepper, garlic, citron, orange juice and


peel, gingerroot, Worcestershire, salt, curry powder, allspice and cinnamon. Mix well. Simmer slowly, uncovered, until mixture is dark in color, about 4 to 5 hours, stirring occasionally. Taste and add ground ginger and pepper, if needed. Pour into hot sterilized


jars and seal immediately. Makes about 4 1/2 pints.





KUMQUAT HAPPY JAM


7 pounds kumquats


1 pound sugar-glazed ginger, chopped


1 cup pasteurized Florida orange juice


1/4 cup Triple Sec liqueur


1/4 cup bourbon whiskey


4 pounds granulated sugar


Optional: 5 boxes (packets) Sure Jell pectin


Boil whole kumquats in water to cover 1 minute. Drain and rinse under cold water. Cut into halves and remove pulp and seeds. Pulverize in a food processor or through a meat grinder in batches.


Soak ginger in cool water 15 minutes, or until softened. Pulverize in a food processor or through a meat grinder.


Return to pot and stir in orange juice. Triple Sec, bourbon, chopped ginger, and half the sugar. Allow to sit at least 15 minutes.


Bring to a boil, stirring. Reduce heat to medium. Cook, uncovered, 45 minutes, stirring often. Lower heat if jam begins to stick to the bottom.


Add Sure Jell and remaining sugar. Bring to a boil, stirring. Boil 1 minute only and fill 1/2-pint jars according to directions. Makes 12 (1/2-Pint) Jars





Note- If you leave out the orange juice and cook the kumquat mixture longer, the consistency will thicken by itself, eliminating the need for any pectin at the end.