These bright orange candied fruits make perfect garnishes for wintertime cakes and cocktails, like the Kumquat Sour.
- Yield: Makes about 2 cups
Source: Martha Stewart Living, March 2000
- 1 pint kumquats
- 1 1/2 cups sugar
Cut kumquats in half crosswise, and remove pits. Place in a medium saucepan with enough water to cover, and bring to a boil over medium-high heat. Drain in a sieve, and repeat process three more times.
Place sugar and 1 cup water in a medium saucepan, and bring to a boil. When all sugar has dissolved, reduce heat to low, and add kumquats. Cover, and cook 40 to 45 minutes, until translucent. Remove from heat, and allow to cool completely in syrup. Candied kumquats can be stored in the syrup in an airtight plastic container up to 3 days.