Experts disagree about whether kumquats are members of the citrus family. Regardless of their botanical classification, these orange beauties with thin, edible skins are a tasty winter treat. They also make a terrific garnish that I like to serve with cake.
This recipe was excerpted from 'Delectable' by Claudia Fleming with Catherine Young. Buy the full book on Amazon.
Recipe information
Yield
Makes about 2 cups
Ingredients
Preparation
Slice the kumquats into rounds. Put 2 cups water in a saucepan. Add the sugar and corn syrup and bring the mixture to a simmer over medium heat, stirring occasionally, so the sugar dissolves. Add the kumquats, reduce the heat, and gently simmer over medium-low until the rinds are translucent, about 10 minutes. Remove the kumquats from the heat and allow them to cool in the syrup. Store them in an airtight container in their liquid in the refrigerator. They will keep for at least a month.
Recipe notes
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