Candied Kumquats

Add a sweet, citrusy burst to all of your favorite foods (and drinks!) with candied kumquats. Big things come in small packages.

First kumquat experience: a beautiful salad of bitter lettuces, ripe peaches, aged Manchego and kumquats, September 2017, Santa Barbara, California. I remember because A) I had traveled to Santa Barbara to attend a friend’s wedding and B) kumquat is a funny little word you don’t see very often. I had one night to myself before flying back to the East Coast so I walked down the street from my hotel to grab dinner, alone, something I quite enjoy doing when I travel. Not everyone is up for it, understandably. There was a group at the bar trying to engage in conversation; I think it made them uncomfortable that I was alone. Perhaps they thought I was there to make friends. It’s all good, man. I’m a stay at home mom who has been living with zero privacy for…years now. Please, leave me in peace to enjoy my nice dinner. Also, the Cowboy game is on above the bar which I’d rather not discuss because I don’t feel like having to justify why I’m a Dallas fan.

Back to kumquats. Have you tried them? They are like citrus opposite day. The grape-sized fall/winter fruit has a tender, rather sweet edible peel and tart (sometimes very tart) flesh and juice. They can be eaten raw, whole or thinly sliced but I’m all about candying these little guys. I have put them in salads and on cakes and used the syrup in dressings and drizzled on desserts. They can also be used in braises, roasts, cocktails (the fruit and/or the syrup) or to top yogurt or ice cream – anytime you want a sweet, citrusy punch.

This is a very simple recipe. Play around with the flavor by adding vanilla bean or any number of spices.

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Candied Kumquats

Add a sweet, citrusy burst to all of your favorite foods (and drinks!) with candied kumquats. Big things come in small packages.

Adapted from Fine Cooking

Ingredients

• 1 pint kumquats, small stems removed (about 2 cups)
• 3/4 cup granulated sugar

Instructions

1. Slice kumquats crosswise into 1/4 inch thick rounds. On average I get 4 slices per kumquat. Remove any seeds with the tip of a paring knife.

2. In a small, heavy saucepan, bring 3 cups of water to a boil. Add sliced kumquats, bring to a simmer and cook for 1 minute. Drain the fruit and set aside.

3. Rinse the saucepan then add 3/4 cup cold water and the sugar. Bring the mixture to a boil, stirring until the sugar dissolves. Continue cooking until the syrup is clear, then boil briskly for 1 more minute.

4. Add kumquats to the saucepan with the syrup and simmer, stirring occasionally, until the fruit is tender, 10 to 12 minutes. Let cool.

5. Once cooled, transfer the kumquats and syrup to a glass jar or bowl and cover. Refrigerate until ready to use. Candied kumquats in syrup will keep covered in the refrigerator for at least 1 week, probably much longer.

Recipe Notes

This is a very simple recipe. Play around with the flavor by adding vanilla bean or any number of spices to the sugar/water mixture.