easy to make, taste is good, but hard to take out seeds after preserved
Kumquats in Spiced Syrup with Cloves, Cinnamon, and Star Anise
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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.
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