Kristen Murray, pastry chef and owner of Maurice restaurant in Portland, learned to candy backyard kumquats with her great-aunt Crys. The day we visited Maurice, she made this simplified version with a kumquat-mandarin cross (mandarinquats), which work well too. Save extra syrup for flavoring sparkling water.

Kristen Murray
This Story Originally Appeared On sunset.com

Gallery

Credit: Thomas J. Story

Recipe Summary

prep:
1 hr
cool:
1 hr 30 mins
total:
2 hrs 30 mins
Yield:
Makes 2 1/2 cups fruit and 2 1/2 cups syrup (serving size: 2 tbsp. kumquats & 1 tbsp. syrup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, bring kumquats and water to cover to a boil, then simmer gently 10 minutes. Drain and let cool.

    Advertisement
  • Score* each kumquat lengthwise through skin in 3 places. In saucepan, combine 2 cups water, the corn syrup, and sugar. Bring to a boil over high heat and boil 2 minutes. Add kumquats, return to a boil, then reduce heat and boil gently 10 minutes. Let cool in pan.

  • *Sunset tip--use clean nail scissors.

  • Make ahead: Up to 3 weeks, chilled.

Source

Maurice, Portland

Nutrition Facts

79 calories; calories from fat 2%; protein 0.4g; fat 0.2g; carbohydrates 20g; fiber 1.5g; sodium 3.4mg.
Advertisement