Nutrition Facts
2 servings
2
Recipe for Candied Kumquats
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Do you know kumquat? This little fruit can be made into jam, compote, or even as a side dish for meat and fish. Here is an easy recipe for candied kumquats for a traditional Chinese dessert that is quick to prepare for celebrating the Chinese New Year.
Ingredients
200 Sugar
200 Water
Directions
1
Blanch the kumquats Rinse the kumquats and plunge them for 2 minutes in a pot of boiling water. Drain.
2
Preparation of the syrup In a saucepan, bring 200 ml of water and 100 g of sugar to a boil. Let simmer for 2 minutes.
3
Maceration Pour the syrup over the kumquats in a bowl and cover with a sheet of parchment paper and a weight (to keep the fruits submerged in the syrup). Wait for 72 hours.
4
Drain the kumquats and collect the syrup. Add 40 g of sugar, bring to a boil, pour over the kumquats, and let sit for 24 hours.
5
Repeat step 4 and then after 24 hours of resting, pour the fruits and syrup into a saucepan. Let simmer for 1 minute and then drain the fruits on a rack.
6
Drying Kumquats Dry the kumquats in a low oven (about 300°F) for 15 minutes, then let them cool in the oven.
Ingredients
Ingredients
200 Sugar
200 Water
Directions
Directions
1
Blanch the kumquats Rinse the kumquats and plunge them for 2 minutes in a pot of boiling water. Drain.
2
Preparation of the syrup In a saucepan, bring 200 ml of water and 100 g of sugar to a boil. Let simmer for 2 minutes.
3
Maceration Pour the syrup over the kumquats in a bowl and cover with a sheet of parchment paper and a weight (to keep the fruits submerged in the syrup). Wait for 72 hours.
4
Drain the kumquats and collect the syrup. Add 40 g of sugar, bring to a boil, pour over the kumquats, and let sit for 24 hours.
5
Repeat step 4 and then after 24 hours of resting, pour the fruits and syrup into a saucepan. Let simmer for 1 minute and then drain the fruits on a rack.
6
Drying Kumquats Dry the kumquats in a low oven (about 300°F) for 15 minutes, then let them cool in the oven.
Notes
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dom83
I followed the recipe (almost) to the letter, and the result is quite nice. I pricked the fruits before candying them, and after the last step, I removed the seeds while taking out the pulp, which mainly adds just fibers (the full flavor of the citrus is in the peel). For storage, it goes directly into the fridge in a jar with the syrup. -
marie-jose_l36
Candied kumquats I haven't tried it this way because I traditionally candied them over 38 days. My suggestion: to prevent the kumquats from wilting during cooking, you should prick them with a toothpick before cooking. -
toinette
candied fruits I have a calamondin tree and a lot of fruits on it. Last year I threw them away because I didn't know what to do with them. I discovered your recipe and tried it; it's very good. My suggestion: everyone likes it, but it's true that the fruits are withered. When picking the fruits, there are some stems that remained on the tree, and these fruits without stems haven't withered. Perhaps we should remove the stem by making a small hole; it's worth trying. Thank you all for the good advice. -
anne marie
3 in 1 easy and great result My suggestion: I made a kumquat wine that I usually make with organic rosé wine, then I candied the kumquats that I retrieved (usually I used to throw them away) and finally I bottled the syrup that I will use at my whim, with water, champagne, yogurt, verrines... -
corine
for the kumquats in rum, should I follow the recipe from the beginning and put the already candied kumquats in the rum? It could be nice for a festive meal dessert! Thank you for responding.
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