Candied Kumquats In Simple Syrup

My son convinced me that he HAD TO HAVE some kumquats when we went grocery shopping this weekend. I was a bit skeptical that he'd like them but he was quite definite about it so I gave in. When we got home, he tried to eat them. But he ended up spitting them out after a bite or two. They can be a bit intense. Especially for a three-year-old...

So I decided that we would boil them in some simple syrup, instead. Just a cupful of sugar helps the kumquats go down! In the most delightful way!

A quick Google search turned up a few simple recipes. And we were off! Washing fruits and vegetables in the sink is a new love of Will's and he cleaned these little orange gems to within an inch of their lives. Despite his assurances that he would tell me when they were clean, I ended up turning the faucet off preemptively since he showed no signs of stopping before the well ran dry.

Then I sliced them and removed the seeds.

Brought some sugar and water to a boil and stirred until all the grains had dissolved.

Added the kumquats and simmered for 15-20 minutes.

Then I removed the fruit from the syrup and set them aside. Okay, okay, you caught me! I ate a bunch and then I set them aside.

And poured the delightfully citrus-y simple syrup (a total tongue twister!) into an old honey jar with a tight fitting lid.

The simple syrup is great with seltzer or with hot water in lieu of tea, or delicious drizzled over pancakes or waffles, or drop a spoonful in some Greek yogurt. And the candied kumquats provide a little burst of sweet, tangy flavor.

Candied Kumquats In Simple Syrup

Ingredients

* 1 cup organic cane sugar
* 4-6 ounces kumquats (about 20), washed and cut crosswise into 1/8-inch slices
* 1 cup water

Directions

1. Bring the sugar and water to a boil in a small saucepan over medium high heat and stir until the sugar has been dissolved.

2. Reduce the heat to medium low.

3. Add the kumquat slices and simmer until tender and almost translucent, about 15-20 minutes.

4. Let cool slightly then remove with a slotted spoon and store both fruits and syrup in airtight containers in fridge for up to two weeks.

You might also like:

• Candied Bergamot, Meyer Lemon & Blood Orange Peels
• Maraschino Cherries
• Meyer Lemon Sorbet

Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.

Candied Kumquats In Simple Syrup

My son convinced me that he HAD TO HAVE some kumquats when we went grocery shopping this weekend. I was a bit skeptical that he'd like them but he was quite definite about it so I gave in. When we got home, he tried to eat them. But he ended up spitting them out after a bite or two. They can be a bit intense. Especially for a three-year-old...

So I decided that we would boil them in some simple syrup, instead. Just a cupful of sugar helps the kumquats go down! In the most delightful way!

A quick Google search turned up a few simple recipes. And we were off! Washing fruits and vegetables in the sink is a new love of Will's and he cleaned these little orange gems to within an inch of their lives. Despite his assurances that he would tell me when they were clean, I ended up turning the faucet off preemptively since he showed no signs of stopping before the well ran dry.

Then I sliced them and removed the seeds.

Brought some sugar and water to a boil and stirred until all the grains had dissolved.

Added the kumquats and simmered for 15-20 minutes.

Then I removed the fruit from the syrup and set them aside. Okay, okay, you caught me! I ate a bunch and then I set them aside.

And poured the delightfully citrus-y simple syrup (a total tongue twister!) into an old honey jar with a tight fitting lid.

The simple syrup is great with seltzer or with hot water in lieu of tea, or delicious drizzled over pancakes or waffles, or drop a spoonful in some Greek yogurt. And the candied kumquats provide a little burst of sweet, tangy flavor.

Candied Kumquats In Simple Syrup

Ingredients

* 1 cup organic cane sugar
* 4-6 ounces kumquats (about 20), washed and cut crosswise into 1/8-inch slices
* 1 cup water

Directions

1. Bring the sugar and water to a boil in a small saucepan over medium high heat and stir until the sugar has been dissolved.

2. Reduce the heat to medium low.

3. Add the kumquat slices and simmer until tender and almost translucent, about 15-20 minutes.

4. Let cool slightly then remove with a slotted spoon and store both fruits and syrup in airtight containers in fridge for up to two weeks.

You might also like:

• Candied Bergamot, Meyer Lemon & Blood Orange Peels
• Maraschino Cherries
• Meyer Lemon Sorbet

Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.