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

Becky Luigart-Stayner

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.

Yield: 8 cups kumquats (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 87
  • Calories from fat: 2%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.5g
  • Carbohydrate: 17g
  • Fiber: 1.8g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 3mg
  • Calcium: 18mg

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

Preparation

  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.
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