Candied Kumquats
My friend, you have to try candied kumquats. These Chinese citrus fruits can be eaten whole, but they can also make the most flavorful treat. Buy them from the grocery store during their peak season, and use this recipe to learn how easy it is to make this delectable indulgence.
Servings: 8 servings
Calories: 101kcal
Equipment
- Sharp Knife
- Cutting Board
- Saucepan
- Strainer
- Bowl
- Storage Container
Ingredients
- 8 ounces Kumquats
- 1/2 cup Cold Water
- 1/2 cup Granualted Sugar
- 1/4 cup Honey
- 1/2 whole Vanilla Bean
Instructions
- Slice the Kumquats into 1/8 inch thickness and remove the seeds with the tip of a knife.
- Combine the water, sugar, honey, and vanilla bean in a pot and bring to a boil until the sugar dissolves.
- Turn the heat down to a gentle simmer, add the kumquats to the sugar water and simmer on medium heat for about 10 minutes, stirring occasionally.
- Turn the heat down to a simmer for another 5- 10 minutes. A thick sugar syrup will start to form.
- Drain the Kumquats through a strainer over a bowl or jar.
- Return the syrup to the pan and simmer for another 10 minutes stirring frequently.
- Pour the syrup over the strained Kumquats and let cool to room temperature.
- Chill in the refrigerator and enjoy!
Notes
Candied kumquats are delicious added to fruit salad, homemade cranberry sauce, used as a relish for roasted meats, a topping for homemade pancakes, buttermilk biscuits, oatmeal, a filling for hand pies or breakfast muffins, a topping for vanilla ice cream, or even eaten all on their own.
Nutrition
Serving: 0.5cup | Calories: 101kcal | Carbohydrates: 26g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.04g | Sodium: 4mg | Potassium: 58mg | Fiber: 2g | Sugar: 24g | Vitamin A: 82IU | Vitamin C: 12mg | Calcium: 19mg | Iron: 0.3mg
