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Kumquats in Spiced Syrup with Cloves, Cinnamon, and Star Anise

Becky Luigart-Stayner
Yield 8 cups kumquats (serving size: 1/4 cup)
This spiced fruit can be chopped and stirred into couscous or served with ham. For optimum texture and flavor, refrigerate the kumquats for two weeks before they're used.

Ingredients

  • 2 pounds kumquats (about 8 cups)
  • 4 cups water
  • 2 cups sugar
  • 9 whole cloves, divided
  • 3 (3-inch) cinnamon sticks, divided
  • 3 star anise, divided
  • 1 vanilla bean, halved lengthwise and divided
  • 1 cup brandy, divided

Nutrition Information

  • calories 87
  • caloriesfromfat 2 %
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.5 g
  • carbohydrate 17 g
  • fiber 1.8 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 3 mg
  • calcium 18 mg

How to Make It

  1. Pierce each kumquat several times with a wooden skewer.

  2. Combine water and sugar in a large saucepan; bring to a boil, stirring until sugar dissolves. Add 3 cloves, 1 cinnamon stick, and 1 star anise. Reduce heat, and simmer 5 minutes. Add kumquats, and simmer 20 minutes or until tender.

  3. Using a slotted spoon, remove the kumquats from pan, and divide evenly between 2 (1-quart) jars. Tuck 3 whole cloves, 1 cinnamon stick, 1 star anise, and half of vanilla bean into each jar.

  4. Bring cooking liquid to a boil; cook 4 minutes. Remove from heat. Strain mixture, discarding solids. Pour 2 cups cooking liquid and 1/2 cup brandy into each jar. Seal jars; shake well. Store in refrigerator 2 weeks before using.