Subject: Kumquat Chutney
From: Unicorn (unicorn@indenial.com)
Date: Sun Apr 09 2000 - 10:04:41 EDT
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F O O D F U N N Y
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Here's another one from the famous "DRSPAGHETI"
Cousin Elly is the world's worst at getting instructions mixed up.
When she got married her husband bought her one of those fancy,
electric coffee makers. It had all the latest gadgets on it.
Salesman Riley carefully explained how everything worked; how to plug
it in, set the timer, go back to bed, and upon rising, the coffee is
ready."
A few weeks later Elly was back in the store and Riley asked her how
she liked the coffee maker.
"Wonderful!" she replied, "However, there's one thing I don't
understand. Why do I have to go to bed every time I want to make a
pot of coffee?"
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T O D A Y ' S R E C I P E
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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.
Kumquat Chutney
6 navel oranges
12 fresh kumquats
or 1 10 oz (280 g) jar preserved kumquats
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 onion, chopped
1 cup (250 ml) raisins
2 cups (500 ml) cider vinegar
2 cups (500 ml) packed brown sugar
2 cinnamon sticks
6 whole cloves
2 Tbs (30 ml) finely chopped fresh ginger
1/2 tsp (2 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste
Cut the unpeeled oranges into 1/4 inch (5 mm) slices, and cut the
slices into 6 or 8 pieces. Cut the kumquats into 1/4 inch (5 mm)
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 (1.25 L).
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