Prep 15 mins
Cook 15 mins
I found this in Martha Stewart Living magazine. Easy and yummy! These are great to eat out of hand or as a topping for cakes, over parfaits, etc. Rooted in Asian cuisine, but also Spanish!
- Bring the sugar and water to a boil in a small saucepan over medium high heat and stir until the sugar has been dissolved.
- Reduce the heat to medium low.
- Add the kumquat slices and simmer until tender and almost translucent, about 15-20 minutes.
- Let cool in the syrup.
- Kumquats can be refrigerated in an airtight container up to 2 weeks.
I did this with kumquats that were frozen and thawed. I used a lot more kumquats than just 4 ounces - probably about 10 ounces or more, it was at least 2 cups when sliced. It was still plenty of syrup, I think. The main reason I tried this was because I seem to be allergic to something in kumquats - they irritate my mouth/lips. But after cooking them like this, there was almost NO burning feeling when eating them. Unfortunately this means I'm tempted to eat the whole batch of them, haha.
It came out just as I imagined! They taste great but I ended up throwing away a lot of the syrup because there was so much! It did take longer than 15-20 minutes though, it ended up taking a little more than half an hour for them to be really candied. I would recommend it though as it was easy and I now have a good supply of candied kumquats as well as a seperate jar of kumquat syrup that i can put on pancakes or as a dessert topping! Thanks!
Will do FAR more kumquats. 1 cup sugar/water will easily do 20-24 oz Kumquats!!! I like the simplicity and the result. Could not give that 5th star with that huge ingredient difference. This will be my goto when I want soft candied Kumquats or Calamondin and maybe lemons, limes and other citrus. Recipe #404343 will be my go to if I want a crunchy result with citrus.