DRIED CANDIED KUMQUATS RECIPES

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CANDIED KUMQUATS RECIPE | MYRECIPES



Candied Kumquats Recipe | MyRecipes image

Kristen Murray, pastry chef and owner of Maurice restaurant in Portland, learned to candy backyard kumquats with her great-aunt Crys. The day we visited Maurice, she made this simplified version with a kumquat-mandarin cross (mandarinquats), which work well too. Save extra syrup for flavoring sparkling water.

Provided by Kristen Murray

Total Time 2 hours 30 minutes

Prep Time 1 hours 0 minutes

Yield Makes 2 1/2 cups fruit and 2 1/2 cups syrup (serving size: 2 tbsp. kumquats & 1 tbsp. syrup)

Number Of Ingredients 3

4 cups (1 lb.) kumquats or mandarinquats
3 tablespoons light corn syrup
3 cups sugar

Steps:

  • In a medium saucepan, bring kumquats and water to cover to a boil, then simmer gently 10 minutes. Drain and let cool.
  • Score* each kumquat lengthwise through skin in 3 places. In saucepan, combine 2 cups water, the corn syrup, and sugar. Bring to a boil over high heat and boil 2 minutes. Add kumquats, return to a boil, then reduce heat and boil gently 10 minutes. Let cool in pan.
  • *Sunset tip--use clean nail scissors.
  • Make ahead: Up to 3 weeks, chilled.

Nutrition Facts : Calories 79 calories, CarbohydrateContent 20 g, FatContent 0.2 g, FiberContent 1.5 g, ProteinContent 0.4 g, SodiumContent 3.4 mg

SPICED CANDIED KUMQUATS RECIPE - SALT AND WIND



Spiced Candied Kumquats Recipe - Salt And Wind image

Though I've been eating kumquats for years and years and years, I've never bothered to do much with kumquats beyond snacking. I'm sure they'd be amazing pair...

Provided by Aida Mollenkamp

Total Time 210 minutes

Prep Time 25 minutes

Yield About 1 pint

Number Of Ingredients 5

1 1/2 cups granulated sugar
1 cup water
1 3-inch cinnamon stick
1 vanilla bean
1 pound kumquats

Steps:

  • Simmer The Kumquats: Combine sugar and water in a medium saucepan and bring to a boil over medium-high heat. Add the kumquats, cinnamon, and vanilla bean and seeds, reduce the heat to medium-low and simmer until fruit has let off liquid and the skins are knife tender, about 15 to 20 minutes.
  • Steep The Kumquats: Remove saucepan from the heat and set aside until the fruit and simple syrup are room temperature and the cinnamon and vanilla flavor are apparent, about 2 to 4 hours.
  • Strain the fruit from the syrup and cook the syrup over medium heat until it is reduced and thickly coats the back of a spoon, about 10 minutes more. Pour the syrup over the fruit and spices and use or store refrigerated in an airtight container until ready to use.

Nutrition Facts : Calories

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