Experts disagree about whether kumquats are members of the citrus family. Regardless of their botanical classification, these orange beauties with thin, edible skins are a tasty winter treat. They also make a terrific garnish that I like to serve with cake.
This recipe was excerpted from 'Delectable' by Claudia Fleming with Catherine Young. Buy the full book on Amazon.
Ingredients
Makes about 2 cups
Preparation
Slice the kumquats into rounds. Put 2 cups water in a saucepan. Add the sugar and corn syrup and bring the mixture to a simmer over medium heat, stirring occasionally, so the sugar dissolves. Add the kumquats, reduce the heat, and gently simmer over medium-low until the rinds are translucent, about 10 minutes. Remove the kumquats from the heat and allow them to cool in the syrup. Store them in an airtight container in their liquid in the refrigerator. They will keep for at least a month.
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Reviews (4)
Back to TopSince I had never really known what to do with this fruit, this recipe was a simple way to give it a try. It was easy and the resulting fruit or marmalade has been enjoyable on toast and peanut butter, sourdough toast and… with the left over ‘simple syrup’, we have been creative with cocktails. Thinking of doing it with Meyer lemons next..
Hopsing
Oregon
2/28/2023
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