Candied Kumquat "Flowers"
2 min read
Candied Kumquat "Flowers"
Ingredients
1 pound kumquats
Water
2 cups sugar
1 (1-inch) coin ginger root
1 cinnamon stick
1 star anise pod
2 whole cloves
How to Prepare
Using a sharp paring knife, cut 6 to 8 lengthwise slits in each kumquat. Leave the top and bottom ends of each kumquat intact and be careful not to cut all the way through the fruit.
Lightly pinch the top and bottom of each kumquat to form a lantern shape and use a toothpick, skewer, or sharp chopstick to gently remove the seeds. Don't worry if you can't fish out every seed; the seeds will loosen during cooking, and it's important to be gentle with the kumquats so they don't split apart.
Fill the pot with 2 cups of water, sugar, and spices (if using). Bring to a boil, stirring to dissolve the sugar. Add the kumquats and reduce heat to low. Keep the kumquats evenly covered in syrup by periodically spooning syrup over them or gently submerging them with a wooden spoon. Simmer until the peel is translucent, about 45 minutes.
Remove from heat, cover the saucepan with a cloth, and let the kumquats steep for 8 hours or overnight.
At this point, you can dry the kumquats into a candy, store them in syrup, or can them in jars for longer storage. The syrup itself is sweet, fragrant and flavorful.
Dried:
Using a slotted spoon, remove each kumquat from the syrup and gently press down on the top and bottom to flatten it into a flower shape. This is also a good opportunity to press out any remaining seeds. Dry the kumquats on a baking rack, on a parchment-lined baking sheet in an oven at 200°F or below, or in a dehydrator at 135°F. Drying time depends on the method, conditions, and fruit size; in a dehydrator it takes about 8-12 hours. The candies are ready when they are pliable and no longer very sticky to the touch. Store in an airtight container in the refrigerator. Kumquats are best consumed within a week.
In syrup:
Transfer the kumquats to an airtight container, cover with syrup, and refrigerate. Kumquats are best consumed within a week.
To can:
After steeping the kumquats for 8 hours, bring the kumquats and syrup back up to a boil. Remove from heat. Pack the kumquats into a hot pint-size canning jar and top with syrup, leaving 1/2-inch headspace. (Can also use 2 half-pint jars with 1/4-inch headspace.) Remove air bubbles, wipe the rim, and adjust the cap. Process in a boiling-water canner for 10 minutes.
Sourced from The Kitchn
