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

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.