Two thanksgiving relishes kumquat dried cherry chutney and cranberry-orange relish

Ingredients

• 1/2 teaspoon mustard seeds
• 1/2 teaspoon anise seed
• 1 pint kumquats
• 1 cup plus 2 tablespoons sugar
• 1 1/4 cups orange juice
• 1 cup dried cherries
• 1/8 teaspoon ground ginger
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cinnamon

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Preparation

• Beautiful, fresh kumquats. Just waiting to be made into a delicious chutney.
• Prepare the kumquats by giving them a rinse and then slicing them into disks. Remove the tiny seeds with the tip of a knife.
• Granted, this is a bit tedious, but just take your time and you’ll have it finished before you know it.
• In a small, dry skillet over medium heat, toast mustard seeds and anise seed. Gently shake the pan back and forth until seeds are aromatic and lightly toasted, about 1-2 minutes.
• Transfer to a heavy, small saucepan with remaining ingredients – sliced kumquats, sugar, orange juice, dried cherries, ginger, black pepper and cinnamon.
• Bring to a boil stirring often. Reduce heat to medium-low and simmer until the chutney thickens and the kumquats become translucent, about 20-25 minutes.
• Transfer to a bowl and let cool before serving. Store in air-tight container in the refrigerator for up to two weeks. Bring to room temperature before serving.