These candied kumquats are, quite simply, sliced citrus that’s simmered in sweetness until tender and just like candy. And we can’t get enough of ’em.
These candied kumquats just became our go-to citrus condiment. Swirled into morning oatmeal. Muddled into cocktails. Elegantly perched atop dessert. That’s just a few of the mind-blowingly countless possibilities when it comes to incorporating these honeyed jewels into as many different parts of your day as possible.–Angie Zoobkoff
How To Use Candied Kumquats
We can’t stop thinking about these candied kumquats. Or about how we’re going to use them next. We’ve actually come up with a list of things we intend to do with future batches, and while we mentioned a few inspirations above, we couldn’t stop ourselves from jotting down even more potential ways to wow yourself and others with these spectacular and sweet little lovelies. We’re not done brainstorming yet, mind you, but here’s what we’ve got for starters…
- Stirred into yogurt
- Plopped atop pound cake
- Tucked inside crepes
- Spooned over ice cream
- Added to a cheese platter
- Tossed with a green salad
- Dropped into a cup of tea
- Perched atop shortbread cookies
- Spooned over pancakes, waffles, or French toast
- Dipped in melted chocolate
- Quick Glance
- 20 M
- 50 M
- Makes about 1 1/2 cups
- 8 ounces kumquats
- 1/2 cup granulated sugar
- 1/2 cup cold water
- 1/4 cup mild honey, such as clover
- 1/2 vanilla bean, split lengthwise and scraped
- 1. Trim the ends from the kumquats and discard. Slice the remaining kumquats into rounds 1/8 inch (3 mm) thick. Remove the seeds with the tip of your knife.
- 2. Combine the sugar, water, honey, and the vanilla bean and seeds in a medium saucepan. Bring to a boil over medium heat, swirling occasionally to dissolve the sugar. Toss in the sliced kumquats. (Depending on the size of your pan, there may be barely enough liquid to cover the kumquats at this point. That’s okay. Just give the pan a good shake or press the slices down with a spatula to evenly submerge them.) Return the mixture to a gentle simmer and cook for 2 minutes. Turn off the heat, cover the pan, and let the mixture steep for 15 minutes.
- 3. Strain the kumquats and vanilla bean into a heatproof bowl or jar. Return the syrup to the pan and gently simmer over medium heat, frequently tilting the pan to swirl the syrup, until it bubbles thickly and measures about 1/2 cup (120 ml), about 10 minutes. Pour the syrup over the drained kumquats and vanilla bean and let cool to room temperature. Cover and refrigerate until chilled through. The candied kumquats will keep in the refrigerator for up to 1 month.