Saffron and Honey

Roasted kumquat and apricot chutney

February 7, 2013 — apricot, cheese, chutney, Citrus, Cook, Dessert, fruit, Grocery, Ingredients, jam, Kumquat, sauce

Your whole house will smell a little exotic, warm, and delicious while you are making this chutney.

Roasting the kumquats really brings out their deeper citrusy flavor.

Serve this chutney as a fresh accompaniment to a cheese plate or with lean meats and poultry.

Roasted kumquat and apricot chutney

You’ll need:

• 1 pint kumquats, sliced and de-seeded
• 1/4 cup dried apricots
• 2 slices meyer lemon + 3 T fresh lemon juice
• 2 T apple cider vinegar
• 1 T sugar
• 1 T honey
• 1/2 t nutmeg
• 1/3 t red pepper flakes
• 1/3 t paprika
• pinch of salt

1. Roast kumquats first – preheat oven to 350F, layer sliced kumquats on a foil-lined baking sheet and cook until browned and fragrant.

2. In a deep saucepan, combine kumquats, dried apricots, lemon slices, lemon juice, vinegar, and the rest of the spices.

3. Cover and cook on low heat and bring to boil. Reduce heat, stir, and cook for another 3-4 minutes.

4. Let cool uncovered, then chill.