Easy kumquat chutney recipe for your at-home charcuterie board

This kumquat chutney is perfect to use on pancakes, waffles or as a spread with with cream cheese on a charcuterie board.

Many people are exploring more cooking while at home due to social distancing measures.

Chef/owner of Langlois New Orleans Amy Sins shows how to make kumquat chutney, an easy recipe to try while staying at-home during the coronavirus.

Sweet and tangy kumquats found in your backyard, or any other citrus fruits like oranges and grapefruit, are great for this recipe, Sins said.

When preparing the kumquats for this dish, make sure you remove all the seeds. Sins said the seeds will make the chutney too bitter.

This kumquat chutney is perfect to use on pancakes, waffles or as a spread with with cream cheese on a charcuterie board.


Kumquat Chutney

Ingredients:

  • 3 cups Lillet or sweet Reisling
  • 1 cup honey
  • 1 tbsp cane syrup
  • dash vanilla extract
  • pinch kosher salt

two or more of the following:

  • 2 pc green cardamon pods
  • 1 pc whole star anise
  • 2 pc whole allspice berries
  • 1 tsp black or sichuan peppercorns
  • 1 cinnamon stick
  • 1 pound sweet kumquats – quartered and seeded

Bring all ingredients except kumquats to a boil in a heavy bottomed saucepan. Add kumquats, reduce heat and simmer 20 -30 minutes until fruit is softened and has a “candied” texture. Transfer to a shallow dish and cool completely, store fruit with syrup in refrigerator and serve with cheeses, chocolate, or roasted chicken or pork.

Follow chef Amy Sins on Facebook page for updates about future cooking demonstrations.

Recipe courtesy of Langlois Culinary Crossroads

You might also like…

How to make a red velvet chocolate chip skillet cookie


Stay Connected

Stay up to date with all things Cincy Weekend!

Download the FOX19 NOW app | Like us on Facebook