DRIED CANDIED KUMQUATS RECIPES

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.

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.