Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Whole kumquats 1 lg Orange
3/4 c Granulated sugar - juice grated peel only
3 c Dark brown sugar, packed 1 c Peeled chopped gingerroot
1/2 c Water 1 tb Worcestershire sauce
3/4 c White vinegar 2 ts Salt
1/2 c Raisins 1 ts Curry powder
1 lb Rhubarb; cut in 1-in. pieces 1 ts Ground allspice
1 c Chopped celery 1 ts Ground cinnamon
1 lg Onion; chopped 1 ts Ground ginger (optional)
1 Green bell pepper; chopped 1 ts Black pepper; -=OR=-
2 Garlic cloves; crushed 1/2 ts -Red pepper (optional)
1/4 c Slivered citron

Rinse kumquats in hot water. Slice kumquats lengthwise and remove seeds.
Place in large heavy pan with sugars and water. Mix well and simmer slowly,
uncovered, 30 minutes. Add vinegar, raisins, rhubarb, celery, onion, bell
pepper, garlic, citron, orange juice and peel, gingerroot, Worcestershire,
salt, curry powder, allspice and cinnamon. Mix well. Simmer slowly,
uncovered, until mixture is dark in color, about 4 to 5 hours, stirring
occasionally. Taste and add ground ginger and pepper, if needed. Pour into
hot sterilized jars and seal immediately.

Makes about 4 1/2 pints

(C) 1992 The Los Angeles Times

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