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 Source: Recipe By The Los Angeles Times - 1992 Contributed by firstname.lastname@example.org(Sharon Raghavachary) on 10 Sep 1996 22:17:26 GMT to newsgroup rec.food.cooking Posted to KitMailbox Digest by email@example.com on Feb 25, 1998
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|Serving Size: 1 Serving (1181g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 20 (2%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 247.4mg||9 %|
|Potassium 1968.1mg||52 %|
|Total Carbohydrate 279.8g||82 %|
|Dietary Fiber 18g||72 %|
|Sugars, other 261.9g|
|Protein 9.3g||13 %|
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Calories per serving: 1107
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