I always say that I should never be allowed in Whole Foods when I’m hungry. I go in for a few things on a list and walk out with a basket full of goodies I technically didn’t need. However, this time it worked out in my favor!
I spotted the cute little kumquats and knew I needed to have them; they’re in season now, so I know that they’d be perfectly tart and sweet. I always forget that kumquats are so sour, so when I popped one into my mouth and thought ‘this needs sugar’ I knew I had the idea for my recipe this week. I candy oranges and lemons often so why not kumquats? I am SO glad I did because this recipe (totally tooting my own horn) made candied kumquats one of my all-time favorite foods!
1. In a saucepan mix together sugar and water on medium-low heat. Allow sugar to dissolve completely.
2. In the meantime, thoroughly wash the kumquats and cut into quarters. Remove the seeds and stems as you go.
3. Add chopped kumquats, cinnamon, and cloves into the sugar water.
4. Allow to simmer for ten minutes.
5. Here’s where the “two ways” comes in. I love candied citrus both preserved in its own syrup and crunchy. So using a slotted spoon or a sieve, scoop out the kumquats and divide into two parts.
6. Pour the first half of the kumquats into a mason jar and spread the second half onto a piece of waxed paper.
7. Allow the kumquat syrup remaining in the saucepan to simmer for an additional 5-10 minutes, reducing it into your desired consistency.
8. Sprinkle the kumquats on the waxed paper with reserved tablespoons of sugar, allow to cool and dry.
9. Pour reduced syrup over kumquats in the jar.
10. Enjoy your candied kumquats both in syrup or crunchy!
One of my favorite ways to use candied citrus is to pop it on top of cupcakes, do you have a favorite recipe with them? Let me know in the comments below!