easy to make, taste is good, but hard to take out seeds after preserved
Kumquats in Spiced Syrup with Cloves, Cinnamon, and Star Anise
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)
More From Cooking Light
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
- 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
- Pierce each kumquat several times with a wooden skewer.
- 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.
- 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.
- 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.
Only you will be able to view, print, and edit this note.Add Note
Kumquats in Spiced Syrup with Cloves, Cinnamon, and Star Anise Recipe at a Glance