Candied Kumquats

Name: Candied Kumquats
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 cup Sugar; 3 cups Water; 2 pints kumquats (stems removed)

Chef Laura Frankel • Dec 20, 2010 (Updated: Jul 16, 2019)Comment Jump to Recipe

Kumquats are beautiful and irresistible when you see them in the store. They are not for eating out of hand though and need a bit of WORK before they can be added to your menu.

Candied Kumquats

Prep Time 5

Cook Time 5

Total Time 10

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Servings

Ingredients

1 cup Sugar
3 cups Water
2 pints kumquats stems removed

Instructions

Preparation

Bring the sugar and water to a simmer. Allow to simmer for 5 minutes. Cool completely.
Place the kumquats in a clean jar with a tight fitting lid. Pour the cooled syrup over the kumquats. The kumquats are buoyant and need to be weighted down. I place a piece of parchment paper over them and weight it down.
Place the kumquats in the refrigerator and in 3 weeks the kumquats will have softened and will be sweet and slightly sour. Store the kumquats in their syrup for 2-3 months.

Category: Recipes

Diets: Pareve

About Chef Laura Frankel

LAURA FRANKEL is a noted Kosher Chef and the author of Jewish Cooking for All Seasons and Jewish Slow Cooker Recipes (Agate Publishing). Her third book, Clean Slate Jewish Cooking is to be published in 2017. She is the founder of Shallots Restaurants in Chicago, Skokie and New York and she worked for Wolfgang Puck for 10 years.Chef Laura claims that she was born knowing how to cook and understanding ingredients. Whether or not that is true, she has made many people across the country and around the world happy with her food, including her 3 sons who love to eat great food. Chef Laura spends her days in pursuit of the perfect bite and will be working with the team to create innovative recipes and tips for busy home-cooks everywhere.