Kumquats look like little oblong oranges. They have an intensely bitter flavor, and are usually relegated to use as a garnish for the holiday turkey. Nevertheless, candied kumquats are a gourmet delight that can be eaten alone or as an accompaniment
to roasted game birds.
Yield: about 4 cups
- 4 cups kumquats
- 2 1/2 cups granulated sugar
- 1 cup water
- 1/4 teaspoon cream of tartar
- Using a wooden pick, prick a small hole in the bottom of each kumquat.
- Place the kumquats in a heavy stockpot and cover with water. Bring the stockpot to a boil, then reduce the heat to a simmer and cook the kumquats until tender, about 15 minutes.
- Drain the kumquats.
- In a separate stockpot, add the sugar, 1 cup water and cream of tartar. Heat the mixture over medium heat, stirring to dissolve the sugar.
- When the syrup reaches the soft ball stage, 238 degrees F on a candy thermometer, add the drained kumquats. Reduce the heat to medium-low and cook the kumquats in the syrup for 10 minutes.
- Remove the kumquats from the syrup and let them cool on a baking sheet lined with wax paper.
- When cooled, roll the kumquats in additional granulated sugar to coat, if desired.
- Store in an airtight container.
Photo credit: wscwong /