Cranberry-Kumquat Chutney

- 12 ounces fresh cranberries
- 8 ounces kumquats, cut into ¼-inch-thick rounds
- 1½ cups packed brown sugar
- 1/3 cup finely chopped onion
- 2 tablespoons shredded fresh ginger
- 1 teaspoon minced garlic
- 1 teaspoon yellow mustard seeds
- 1 cinnamon stick
- ¼ teaspoon salt
- ¼ teaspoon crushed hot red pepper
Instructions:
Winter is the time for kumquats. They look like tiny, elongated oranges, with a pungent citrusy flavor.
- Combine all the ingredients in a medium, heavybottomed, nonreactive saucepan. Bring to a boil over medium heat, stirring often. Reduce the heat to mediumlow and simmer, uncovered, stirring often, until the chutney is thick and the kumquats are translucent, about 20 minutes. Cool completely.
- Remove the cinnamon stick. (The chutney can be made up to 2 weeks ahead, cooled, covered, and refrigerated.)