Kumquat Chutney

For me, kumquats bring back memories of my grandparents’ backyard. They’d tell me I could pick as many as I wanted. I would walk back in through the garage (that always smelled of my grandpa’s pipe tobacco) gnawing on the tart skin, juice dripping down my chin, and holding at least a handful more for later.

This is a simple way to enjoy the special bright flavor of a seasonal treat that makes everything taste better.

Ingredients:

half pint thinly sliced kumquats

1 cup real honey

1 cup organic apple cider vinegar

1 teaspoon ginger

Method:

Cook all ingredients in a small sauce pan over medium heat until bubbling. Lower the heat and stir frequently. Once it thickens to the consistency of marmalade, it’s ready! Serve on salmon, alongside any curry dish, spread on toast, top waffles with it… the options are endless. And delicious.