Eventually summer will roll around and there will be more fruits in season than citrus. And ohhhhmygoodness I can’t wait for that to happen, but until then, I’m trying to do that whole openminded thing and expand my appreciation for citrus, because it turns out I’ve been neglecting it for way too long. The truth is that I grew up with a tree practically dripping with kumquats in my backyard and yet it somehow never occurred to me that I could/should do anything with them besides eat them straight off the branches.
Way back in the day I made candied orange peel (which is phenomenal by the way, if you haven’t tried it), and ever since then I constantly hear from readers who have tried the recipe, loved it, and even taken it to new levels that put me to shame. I’ve been saying for years that I needed to get creative and try some more types of candied citrus, so I finally decided to do it. And really, I LOVE when last-minute decisions end up being the best ones you could possibly make. It turns out candied kumquats are even easier to make than candied orange peel – they take less than twenty minutes and they taste like edible jewels of sweetness with a hint of kumquat tang.
PrintHow to Make Candied Kumquats
- Yield: 2 cups 1x
Description
Candied kumquats take minutes to make and they are a great topping for salads to ice cream and a gorgeous garnish. Recipe lightly adapted from Simply Recipes
Ingredients
- 14 ounces (2 cups) vanilla sugar (or granulated sugar)
- 8 ounces (1 cup) water
- 1 vanilla bean, split and scraped
- 1 lb 4 ounces (4 cups) halved kumquats*
Instructions
- Combine sugar, water, vanilla bean seeds, and vanilla bean pod in a medium saucepan and
- mix together. Bring to a boil over high heat, and then reduce heat as needed to reach a
- simmer. Simmer for 4 minutes.
- Add kumquats to saucepan and continue to simmer for another 10 minutes, adjusting heat as
- necessary.
- Strain syrup from kumquats and transfer kumquats to a jar. Return syrup (with vanilla bean
- pod) to saucepan and simmer for another 5 minutes to reduce. Add 1/4 cup of the reduced
- syrup to the kumquats and store in refrigerator.
Notes
When you slice your kumquats, you can remove any seeds that easily come loose, but there’s no need to be very picky about it since the seeds are completely edible.
- Category: Dessert, Baking, Condiment
Frequently Asked Questions
How do I prepare the kumquats before candying them?
Before candying, wash the kumquats thoroughly and slice them in half to help them absorb the syrup better.
What type of sugar should I use for the candied kumquats?
Granulated sugar is recommended for this recipe, as it dissolves easily and helps create the syrup for candying.
Can I use other citrus fruits instead of kumquats?
While this recipe is specifically for kumquats, you can experiment with other small citrus fruits, but the cooking time may vary.
