Kumquats in Vanilla Syrup

November/December 1993

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The flesh, rind and seeds of kumquats are edible. Although the preserves are delicious on their own as a simple dessert, you can serve them as an accompaniment to fruit sorbet or use them to enliven a compote of fresh oranges.

Kumquats in Vanilla Syrup

Makes: 2 quarts

Active Time:

Total Time:


  1. Thoroughly scrub kumquats with warm water. Trim stem ends. To prevent the kumquats from bursting during cooking, pierce them with the point of a sharp knife in several places. Place the kumquats in a medium saucepan and cover with water. Bring to a boil over medium heat and blanch for 1 minute. Drain and set aside.
  2. Combine sugar and 4 cups water in a medium saucepan. Bring to a boil over low heat, stirring occasionally until the sugar dissolves. Add the blanched kumquats, return the liquid to a simmer, and cook for 10 minutes.
  3. Remove the kumquats from the syrup with a slotted spoon and divided among four 1-pint sterilized preserving jars. Add 1/4 cup brandy to each jar, then pour in enough of the hot syrup to fill the jars, leaving 1/2 inch of headspace. Tuck a vanilla bean half into each jar and close the lid.

Tips & Notes

  • Make Ahead Tip: Store the jars in the refrigerator for up to 3 weeks.


Per 1/4-cup serving: 85 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 17 g carbohydrates; 1 g protein; 2 g fiber; 3 mg sodium; 53 mg potassium.

Nutrition Bonus: Vitamin C (21% daily value).

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate

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