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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

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.

Cooking Light DECEMBER 2004

  • Yield: 8 cups kumquats (serving size: 1/4 cup)


  • 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.

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

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