SPICY KUMQUAT RELISH This recipe came from an estate sale. I obtained it when I purchased the family collection from the Poe Estate in Justin, Texas in 1987. 2 cups kumquats sliced crosswise 1/2 cup dried apple chips 2 tablespoons thinly sliced crystallized ginger 3/4 cup brown sugar 2 tablespoons honey 1/4 teaspoon ground allspice 2 tablespoons cider vinegar 1/4 cup golden raisins 1/4 teaspoon dried red pepper flakes 1/2 cup coarsely chopped dried apricots In 1 quart crock pot combine all ingredients then cover and cook on low for 9 hours. Cool completely. Serve as an accompaniment to pork or chicken.