Kumquat and Pineapple Chutney

1. 1

   In a small saucepan of boiling water, blanch the kumquats for 1 minute.

2. 2

   Drain and repeat 3 times.

3. 3

   Halve each kumquat and squeeze out any juice; discard the pulp and seeds.

4. 4

   Finely dice the skin.

5. 5

   In the same saucepan, combine the diced kumquats with the pineapple, lemon juice, brown sugar, orange juice, kumquat juice and Madeira and bring to a boil.

6. 6

   Simmer the chutney over moderate heat, stirring occasionally, until thickened, about 8 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.