- 4 ounces kumquats (about 14), each cut crosswise into 4 slices, seeded
Bring water and sugar to boil in heavy small saucepan, stirring until sugar dissolves. Add kumquat slices. Reduce heat to medium and simmer until kumquats become translucent and tender, stirring occasionally, about 15 minutes. Cool. DO AHEAD: Candied kumquats can be made 3 days ahead. Cover and chill.
Servings Makes 2 1/2 cups fruit and 2 1/2 cups syrup (serving size: 2 tbsp. kumquats & 1 tbsp. syrup)
Amount Per Serving Calories 79 Calories from Fat 2 % Daily Value * Total Fat 0.2g 1 % Saturated Fat 0.0g 0 % Cholesterol 0.0mg 0 % Sodium 3.4mg 1 % Total Carbohydrate 20g 7 % Dietary Fiber 1.5g 6 % Protein 0.4g 1 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Delicious! However, I reduced the amount of sugar and added lemon juice. For triple the recipe (12 oz of kumquats, sliced, 1.5 cups water), I used only 1 cup of sugar (instead of 1.5 cups) and added 1 Tbs of lemon juice. The recipe made enough to fill a 13oz Bonne Maman jam jar.
Typical basic candying recipe that does the job.
I made some grilled chicken breast that were just awful but I had read this recipe last week and thought I would see if this sauce could help. I did a few substitutions. Red onion for Shallots and dried figs for kumquats and I have the most amazing blackberry- ginger balsamic vinegar. Well, in mere minutes, I turned my former disaster into a triumph! It is just outstanding and I will make it again. Quick, easy and awesome. I also added a little butter.
I'm not sure if something went wrong but I wasn't really impressed. The fruit tasted waxy while they were hot and only a little better once theyɽ cooled. This I will say, the syrup from the fruit was absolutely delicious.
easy and delicious. used the fruits from my new tree, and they turned out beautifully paired with the white chocolate cupcakes also on this site.
Delicious - easy and full of flavor.
This recipe is so easy! I added a dash of salt after cooking. I plan to serve it tomorrow with my Thanksgiving dinner.
This is a great recipe for when you have an abundance of kumquats.
- 1 pound Kumquats (500 grams)
- 1/2 cup white sugar (200 grams)
- 1/2 cup water (235 milliliter)
- 4 ounces dark chocolate, dairy free (100 grams)
- Cut the kumquats in half. Remove any visible seeds.
- Boil the kumquats in water for a few minutes to remove the tart flavor. Then drain and repeat two more times.
- Mix the water and sugar in a pot and heat to create simple syrup.
- Pre-heat the oven to 250°F or 120°C.
- Add the kumquats to the syrup and boil for five minutes. Then turn off the heat and let the mixture cool.
- Remove the kumquats from the syrup and place on a baking sheet topped with wax paper. Bake until the kumquats are dry or at most slightly tacky.
- Once the kumquats are cooled melt the chocolate and dip the kumquats in it.
Did you make this recipe?
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Tuesday 7th of April 2020
Very good recipe! Now I know what to do with all of those kumquats!! The simple syrup itup was great!
Tuesday 7th of April 2020
Thursday 19th of December 2019
thank you thetasteofkosher for giving me wonderful information
Thursday 19th of December 2019
I love to cook and bake but I hate when things are overly complicated so I promise to keep it simple :)
John Cox, Chef/Partner, The Bear and Star
𠇊t the height of their season, kumquats are fantastic thinly shaved over raw fish or tossed into a spring radish salad. I also like to preserve them to use throughout the year. There are many ways to do this, but some of my favorites include: Pickling sliced kumquats with sliced serrano peppers, lime leaves and ginger a sliced kumquat marmalade accented with cardamom and vanilla preserving the whole kumquat by packing in sea salt, a touch of sugar and pink peppercorns (a variation on preserved lemons and used the same way).”
Check outthese recipes for more citrus-forward inspiration.
Candied kumquats jumped onto my cooking wishlist after having them with a dessert at Rustic Canyon . I flipped open a few cookbooks and was happy to find a straightforward recipe in the original Tartine. The book is unfortunately out of print but if you can find a copy I highly recommend adding it to your baking library. The new copies still floating around are a bit pricey but there are plenty of used options . Tartine Revisited doesn't include candied kumquats but is also a good resource.
If you're like me and new to candied fruit, Tartine's recipe is an excellent starting point. You don't have to fuss with extra boiling and draining steps and the cooking time is about 25 minutes. The result is an intensely fragrant dessert component with floral notes and a balanced citrusy sweet flavor. Add it to pastries or ice cream and be sure to use up any leftover syrup. Fresh Ginger Cake with Honey Whipped Cream wouldn't be the same without candied kumquats.
Original vs. Adapted
Whichever Way You Slice It
This recipe calls for slicing the kumquats. If you want to candy them whole, my understanding is that takes 45-60 minutes.
Tartine recommends corn syrup as an optional addition if you plan to store the candied kumquats for more than a few days - apparently the liquid can crystalize. I use honey instead since it has a similar stabilizing effect plus it tastes better.
When you first combine the fruit and sugar water, it will seem as if there isn't enough liquid. Just pat the fruit down into an even layer and then partially cover with a lid. Once the kumquats start simmering things will settle in and the liquid amount will be fine.
After slicing a few kumquats you'll quickly learn where most of the seeds are hiding. I cut the kumquats in half, pop the seeds out with the tip of my knife, then slice.
Farmers | Artisans
- Plunger Mini Measuring Cup - Very handy for measuring sticky substances such as molasses, honey, and agave. It also comes in larger sizes.
Ingredients (Tartine Cookbook)
It's easy to cut this recipe in half, just use a small saucepan instead of medium.
Addictive candied kumquats
Despite living in Colorado, I have a bestie in California with a kumquat tree in her yard, so I was happily surprised and excited to open a box full of beautiful kumquats in the mail!
The husband and I love watching cooking shows on Netflix and have now watched the entire season of Flavorful Origins at least three times (highly recommend this show, it’s amaze ). I suggest watching it in the original Mandarin with subtitles rather than the English voiceover – it’s beautifully done. Each episode covers a single ingredient and the different ways it’s used in Chinese cuisine.
One episode covered various preparations of citrus. I was inspired to use the methods outlined in creating the “Chaozhou Mandarin Orange Cake” and apply those to these little kumquats. A unique aspect of the kumquat is that the rind is sweet and the meat and juice is sour – the opposite of almost all other types of citrus. As these steamed then candied little cakes are very rind-centric, I thought trying this at home would be the perfect method. These addictive little candies add a pop of color and flavor as a garnish and are even delicious alone.
1 cup sugar (and some for sprinkling)
Cut 4 small slits in the side of each kumquat and smash with the broad side of your knife. This will allow you to easily remove most of the seeds and a lot of the juice.
Place processed fruit into a steamer basket over a pot of hot water and steam for 15-20 minutes, flipping occasionally. You’ll see they start to get shiny and slippery. According to the cooking show, this makes the pores of the skin tighten and close. Remove the fruit and any additional meat sticking out of the slits is easy to slip out of the rind (remember, the rind is the best part so don’t feel bad about tossing the meat you can get out in the composter).
After allowing the kumquats to dry for just a few minutes, place them in a pan on medium heat. In the show, the ratio of sugar to fruit was 1 to 5, so I started with 3/4 cup sugar sprinkled over the top and added another 1/4 cup. Honestly, I just eyeballed what I thought a fifth of the fruit looked like to pick my sugar amount. It’s better to start with less and add, so be conservative and feel free to add if it looks like it needs more.
The sugar will quickly turn to syrup. Make sure to allow it to bubble but not brown. Turn each fruit several times to ensure it’s fully coated with and absorbs the syrup. Lay out the fruit to cool on a baking mat or parchment paper.
Optional: I sprinkled mine with sugar after they’d cooled overnight. It created a crunchy and perfect finish.
Enjoy! Use as a topper on ice cream, muffins, on the edge of a cocktail, or eat alone.
Kinkan Kanro-ni (Japanese Candied Kumquats)
These are easy to make, but they do take some time because you have to slowly reduce the syrup that the kumquats are cooked in. These are good eaten plain, chopped up and put in breads or muffins, chopped up and put on ice cream, or mixed with honey and eaten over panna cotta!
- 12 ounces, weight Kumquats
- 1-⅓ cup Water
- 1 cup Granulated Sugar
- ½ teaspoons Freshly Grated Ginger
1. Wash and dry the kumquats, then use a sharp paring knife to cut vertical slits into the fruit (between 5 to 8 slits depending on the size of the fruit).
2. Bring a pot of water to boil, add the kumquats, and boil them for three minutes. If they are still very bitter, repeat the boiling process with fresh water. Soak the boiled kumquats in cold water for 5 minutes and then drain them.
3. Lightly squeeze open the fruit by pinching it open between your thumb and forefingers and use a bamboo skewer to remove the seeds.
4. Bring the 1 1/3 cups of water to a boil and stir in the sugar. When the sugar has dissolved, stir in the freshly grated ginger and the kumquats. Reduce the heat to low and simmer, occasionally skimming off the white scum that collects on the surface. Continue to simmer until the fruit is shiny and glassy and the syrup has simmered down until it barely covers the fruit. Transfer the fruit and syrup to a glass jar and store it in the refrigerator.
In a tightly sealed container, the candied kumquats will keep for about 6 months in the refrigerator.
Mứt Tắc – Vietnamese Candied Kumquats
Candied Kumquats (Mứt Tắc), are commonly made during the Vietnamese Lunar New Year. These delicious treats lend their sweetness, bright happy color, and flower shape to symbolize good luck and prosperity.
Parting from the New Year’s tradition, I decided to make this delightful candied kumquats recipe just a few weeks ago. The kumquat harvest in California was so bountiful this year, I put up 20 jars of kumquat jelly, and still had enough fruit to make the tiny morsels. Served with a hot cup of tea, kumquats are packed with a delicious sweet, citrus flavor, offering up a big dose of vitamin C in every bite.
The tart citrus flavor of kumquats also lends itself to more savory dishes, such as pork and duck, as well as their syrupy juice to flavor cocktails. Candied kumquats are delicious tossed into salads as a chewy, sweet bite.
I’ve adapted the Mứt Tắc (Candied Kumquats) recipe from two sources, Spices of Life and The Kitchn. Both recipes are time-consuming but The Kitchn uses fewer steps in their version. I’ve followed the pickling steps from Spices of Life, as I’m familiar with preserving with Mrs. Wages Pickling Lime, and it’s the more traditional method of preparation.
The result is well worth the effort, because candied kumquats are delicious!
Kumquat is native to South-Eastern China but grown in many parts of the world. These varieties are most commonly grown for their fruit: Marumi kumquat is known for its pleasant flavor and round. The Nagami kumquat (featured in this recipe) is more oval-shaped and the most common variety grown inside the United States. The Meiwa kumquat is round and larger than the other varieties. Surprisingly, the skin is packed with sweetness, so eating the entire fruit is recommended.