Spiced Kumquat Chutney

Kumquat Marubba

Yield: 2 cups

This has to be the best-tasting preventive “medicine” in the world. Kumquats, those tiny, oval “oranges” are eaten peel and all either fresh, or cooked as they are in this recipe. Limonene is an essential oil in the peel that has anti-tumor properties. Add the anti-bacterial properties of cinnamon and cloves and the anti-viral properties of star anise.

1 1/4 cups orange juice

1 teaspoon cloves

½ stick cinnamon or 1/8 teaspoon ground cinnamon

1 small star anise

1 cup sugar

1 lb. kumquats

1/3 cup dried cranberries or golden raisins (optional)

1 teaspoon malt (best) or cider vinegar


In a medium pot over a medium-low flame, simmer the spices and sugar in the juice while you halve the kumquats and deseed them with the point of a sharp knife.

Put the halved fruit in a processor, in batches if necessary, and coarsely chop. Remove more seeds if you see them and set the batches aside.

Bring the sugar syrup to a rolling boil to reduce to 1 cup. Remove the spices.

Stir in the chopped kumquats, checking again for seeds. Boil for 7 minutes. Remove from the heat and then stir in the cranberries or raisins and the vinegar. Refrigerate in glass jars until needed.