Super easy recipe for candying kumquats, those mini citrus fruits you can eat whole. Great as a sweet condiment for meat and cakes.
It’s raining kumquats. Literally. My friend Garrett found a fully laden kumquat tree on his campus and now we’re pretty much flush with it.
Garrett brought in a jar of these candied kumquats a few days ago, and we’ve been munching on them ever since. Ridiculously easy to make, candied kumquats are half spice, half candy.
candied kumquats
ingredients
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4 cups roughly chopped kumquats (about 1 to 1 1/2 pounds)
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1 Cup water
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2 cups sugar
method
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Preparing the kumquats:
Using a pairing knife, roughly chop the kumquats. Also, discard seeds, which are easy to get but edible, so don’t fret if some get crushed or remain in the fruit. Feel free to leave small kumquats whole.
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Make the syrup, then cook the kumquats:
Heat water and sugar over high heat until boiling. Simmer for 4 minutes. Add the kumquats and simmer for 10 minutes.
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Drain the kumquats, reduce the syrup and add the kumquats back in:
Drain the kumquats through a sieve over a bowl. Return the syrup to the pan and simmer for 5 minutes to reduce the syrup. Combine the kumquats and 1/4 cup syrup together.
Serve or pour into a glass and store in the fridge. Can be stored for up to two weeks.
| nutritional information (per serving) | |
|---|---|
| 69 | calories |
| 0g | Fat |
| 17g | carbohydrates |
| 1g | protein |
