Rating: 2 stars
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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.

Recipe by Cooking Light December 2004

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Credit: Becky Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Pierce each kumquat several times with a wooden skewer.

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  • 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.

Nutrition Facts

87 calories; calories from fat 2%; fat 0.2g; poly fat 0.1g; protein 0.5g; carbohydrates 17g; fiber 1.8g; iron 0.3mg; sodium 3mg; calcium 18mg.
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