Spicy Kumquat Relish

This is the kind of condiment that turns a simple roast into a dinner party. Sliced kumquats, dried apricots, golden raisins, and apple chips break down slowly in the crock pot with brown sugar, honey, ginger, and a splash of cider vinegar.

Eight to nine hours on low and everything melts into a chunky, jewel-toned relish that’s sweet, sour, and gently spiced from allspice and red pepper flakes.

Spoon it alongside roast pork tenderloin, grilled chicken thighs, or even a holiday ham. It also makes a gorgeous homemade gift jarred up with a ribbon.

Chef Tips

• Use a small 1-quart slow cooker if you have one. The relish is a small batch and can scorch in a larger cooker with too much empty space.
• Slice the kumquats thin. You eat the whole fruit, skin and all, so thin slices soften properly during the long cook.
• Let it cool completely before serving. The flavors tighten up and the texture thickens as it rests.