Candied Kumquats

From the kitchen of Carly

Whole kumquats transform into jewel-like candies, their bitter skin balanced by sticky sweetness. Simmered until translucent and tender, then rolled in sugar for a crisp finish. Bright, chewy, and sophisticated: the perfect palate cleanser or elegant garnish for desserts.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13/4 lb kumquats
  • 12 cups sugar, divided
  • 13/4 cup water

Instructions

  1. Cut a round of parchment paper to fit inside a small heavy saucepan and set aside. Put kumquats in saucepan with enough cold water to cover and bring just to a boil. Drain in a colander and rinse with cold water, then return to pan with 1 1/2 cups sugar, water (3/4 cup) , and a pinch of salt. Cover with parchment round and gently simmer until kumquats are tender and translucent, about 30 minutes. Cool completely in syrup.

  2. Just before serving, strain kumquats through a sieve set over a bowl and let stand 15 minutes (reserve syrup for another use; see note, above). Roll kumquats in remaining 1/2 cup sugar.

  3. Candied kumquats keep in syrup up to 3 months, chilled. Stain before coating with sugar.