Candied Kumquats in Syrup
Ann M. Evans

Kumquats are sweet and tart at the same time because to eat the fruit or to cook with it, you don’t remove the peel. Thinly sliced, kumquats are great in a lettuce, grain or fruit salad. If you don’t have a kumquat tree, consider growing one. They are easy, slow growing, fairly compact, and take full sun. I grow mine in a large pot. Most kumquats ripen in late autumn through early winter. The fruit does not ripen off the tree.

This recipe is from Georgeanne Brennan’s book, Gather. I make this in usually once in January to celebrate Chinese New Year. Kumquats are ripe at that time, and the syrup goes well over an almond pound cake, the recipe for which is also in Georgeanne’s book. The kumquats last on my tree through March. If I don’t have enough, I ask a neighbor for some of hers. Often people have no idea what to do with them, so they leave them on the tree for their beauty. I make several batches of this at a time and freeze it in quart freezer bags to have handy for this same desert throughout the year. Removing the seeds takes the longest time.

2 cups water
1 cup sugar
¾ pound fresh kumquats, cut into slices, seed s removed

In a saucepan over medium-high heat, bring the water and sugar to a boil. Continue to boil, stirring, until a light syrup forms, about 5 minutes. Reduce the heat to medium and add the kumquats. Simmer until the skins are translucent, about 5 more minutes.

Let the fruit cool in the syrup. Cover and refrigerate until ready to use, then bring it back to room temperature before serving. Or, let it cool and put one recipe into a quart freezer bag, label with contents and date, and freeze. Will keep one year.