Kumquat Chutney

  1. Wash and rinse the kumquats well, cut them into slices and remove the seeds. No need to peel them.

  2. In a large saucepan, heat the Spanish EVOO and add the kumquats along with the finely chopped garlic and onion.

  3. Sauté for a few minutes and then add the ginger, raisins, brown sugar, vinegar, and a little salt and pepper. Mix everything well.

  4. Put the saucepan on a medium heat and let it cook for 10 minutes.

  5. Add the cinnamon stick, the two cloves and the orange juice. Mix again and keep the pan on medium heat for around 30 minutes.

You can eat it as soon as it gets cold, though it is best is to let it rest for a couple of days.

Siena Beacham