It's raining kumquats. Literally. My friend Garrett found a fully loaded kumquat tree on his campus and now we are quite flush with them.
A few days ago Garrett brought a jar of these candied kumquats over and we've been nibbling on them ever since. Ridiculously easy to make, candied kumquats are half condiment, half candy.
You can use them on salads, pork, chicken, cheesecakes, or even with chocolate ice cream. Or you can do what I do, which is to sneak a couple out of the fridge and just eat them straight. Sticky gooey goodness!
4 cups roughly chopped kumquats (roughly 1 to 1 1/2 pounds)
1 cup water
2 cups sugar
Prep the kumquats:
With a pairing knife roughly chop the kumquats. Discard any seeds you can that are easy to get too, but they're edible so don't fret if some get chopped up or stay in the fruit. Feel free to leave any small kumquats whole.
Make the syrup, then simmer the kumquats:
Heat the water and sugar over high heat until it comes to a boil. Simmer for 4 minutes. Add the kumquats and simmer for 10 minutes.
Drain the kumquats, reduce the syrup, and add the kumquats back:
Drain the kumquats through a sieve set over a bowl. Return the syrup to the pan and simmer for 5 minutes to reduce the syrup. Combine the kumquats and 1/4 cup of the syrup together.
Serve or jar and refrigerate. Can be stored for up to two weeks.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 2g||7%|
|Total Sugars 15g|
|Vitamin C 12mg||62%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|