Prep 0 mins
Cook 40 mins
A festive (gold) winter side dish or meat garnish. From "Good Food From a Japanese temple".
- 12 kumquats, pricked 2-3 times with a skewer (to keep them from splitting open and shriveling)
- 1 1⁄4 cups water
- 5 tablespoons sugar
- 1⁄3 teaspoon salt
- 2 tablespoons sake
- Place kumquats in plain water to cover and simmer over medium heat for 10 minutes to remove any harshness or bitterness, Drain and discard water.
- Place kumquats and simmering ingredients in a small saucepan, bring to a boil over medium heat, and simmer for 30 minutes, uncovered. Cool and let rest in the simmering liquid overnight.
- Serve at room temperature, 3 kumquats per portion with 1 tablespoons of the pot liquor spooned over them.