Kumquat Chutney recipe

Make up a batch of this spicy condiment and keep it on hand to liven up your table. It goes well with chicken, pork, lamb, and curry.

6 navel oranges
12 fresh kumquats or 1 (10 ounce) jar preserved kumquats
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 onion, chopped
1 cup raisins
2 cups cider vinegar
2 cups packed brown sugar
2 cinnamon sticks
6 whole cloves
2 tablespoons finely chopped fresh ginger
1/2 teaspoon cayenne pepper, or to taste
Salt and freshly-ground pepper, to taste

Cut the unpeeled oranges into 1/4-inch slices, and cut the slices into 6 or 8 pieces. Cut the kumquats into 1/4-inch slices. Combine all the ingredients in a large saucepan and bring to a boil over moderate heat, stirring frequently. Reduce the heat and simmer uncovered for 1 hour, stirring occasionally.

Ladle into clean jars and seal. Will keep refrigerated for up to 4 weeks. Makes about 5 cups.