Candied Kumquats

Sunset
Candied KumquatsRecipe

Photo: Thomas J. Story

Kristen Murray, pastry chef and owner of Maurice restaurant in Portland, learned to candy backyard kumquats with her great-aunt Crys. The day we visited Maurice, she made this simplified version with a kumquat-mandarin cross (mandarinquats), which work well too. Save extra syrup for flavoring sparkling water.

Makes 2 1/2 cups fruit and 2 1/2 cups syrup (serving size: 2 tbsp. kumquats & 1 tbsp. syrup)

Ingredients

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4 cups (1 lb.) kumquats or mandarinquats
3 tablespoons light corn syrup
3 cups sugar

Preparation

Prep and Cook: 1 Hours
Cool: 1 Hour, 30 Minutes

1. In a medium saucepan, bring kumquats and water to cover to a boil, then simmer gently 10 minutes. Drain and let cool.

2. Score* each kumquat lengthwise through skin in 3 places. In saucepan, combine 2 cups water, the corn syrup, and sugar. Bring to a boil over high heat and boil 2 minutes. Add kumquats, return to a boil, then reduce heat and boil gently 10 minutes. Let cool in pan.

*Sunset tip--use clean nail scissors.

Make ahead: Up to 3 weeks, chilled.

Created date

February 2016

Nutritional Information

Calories 79
Caloriesfromfat 2 %
Protein 0.4 g
Fat 0.2 g
Satfat 0.0 g
Carbohydrate 20 g
Fiber 1.5 g
Sodium 3.4 mg
Cholesterol 0.0 mg