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    Georgia Brown’s Festive Kumquat-Cranberry Chutney
Chef Neal Langermann of Georgia Brown’s – Washington, D.C.
Adapted by StarChefs

Yield: 16 Servings


  • 12 ounces fresh kumquats
  • 1 cup sugar
  • 1 cup water
  • 1 cup freshly squeezed orange juice
  • 2 pounds fresh cranberries
  • 4 ounces Grand Marnier
  • ¼ ounce chopped parsley

Cover kumquats with water and bring to a boil. Rinse with cold water and repeat 3 times. Reserve kumquats in an ice water bath. Slice kumquats in half and carefully remove seeds and pulp. Slice into quarters to preserve fruit. In non-reactive saucepan, combine sugar and water over low heat and allow to caramelize. Add orange juice and cranberries. Lower heat and allow to thicken slightly. Add kumquats, Grand Marnier, and parsley. Remove from heat and serve with pork, turkey, or any roast.


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