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.

Nora Carey
Source: EatingWell Magazine, November/December 1993

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Recipe Summary

total:
40 mins
Servings:
32
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

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

Nutrition Facts

85 calories; protein 0.5g 1% DV; carbohydrates 17.1g 6% DV; dietary fiber 1.8g 7% DV; sugars 15.2g; fat 0.2g; saturated fatg; cholesterolmg; vitamin a iu 82.2IU 2% DV; vitamin c 12.4mg 21% DV; folate 4.8mcg 1% DV; calcium 17.7mg 2% DV; iron 0.3mg 1% DV; magnesium 5.7mg 2% DV; potassium 53.1mg 2% DV; sodium 3mg; thiaminmg 1% DV.