Ingredients
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1
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4
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1
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-
-
-
-
-
-
-
-
-
-
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Directions
Candied Kumquats in Syrup,I found this in Martha Stewart Living magazine. Easy and yummy! These are great to eat out of hand or as a topping for cakes, over parfaits, etc. Rooted in Asian cuisine, but also Spanish!,Will do FAR more kumquats. 1 cup sugar/water will easily do 20-24 oz Kumquats!!! I like the simplicity and the result. Could not give that 5th star with that huge ingredient difference. This will be my goto when I want soft candied Kumquats or Calamondin and maybe lemons, limes and other citrus. Recipe #404343 will be my go to if I want a crunchy result with citrus.
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Steps
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1
Done
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Bring the Sugar and Water to a Boil in a Small Saucepan Over Medium High Heat and Stir Until the Sugar Has Been Dissolved. |
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2
Done
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Reduce the Heat to Medium Low. |
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3
Done
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Add the Kumquat Slices and Simmer Until Tender and Almost Translucent, About 15-20 Minutes. |
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4
Done
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Let Cool in the Syrup. |
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5
Done
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Kumquats Can Be Refrigerated in an Airtight Container Up to 2 Weeks. |
