Photo: Thomas J. Story
Prep and Cook Time
1 Hour
Cool Time
1 Hour 30 Mins
Yield
Makes 2 1/2 cups fruit and 2 1/2 cups syrup (serving size: 2 tbsp. kumquats & 1 tbsp. syrup)

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.

How to Make It

Step 1

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

Step 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.

Step 3

*Sunset tip--use clean nail scissors.

Step 4

Make ahead: Up to 3 weeks, chilled.

Maurice, Portland

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