Cooking Kumquats
Anne brought so many unusual fruits to our brunch this past Saturday. She brought kiwi berries, kumquats, mango and pineapple. I’ve never cooked with kumquats before, but I thought I’d try preserving many of them so I could use them in a future recipe.
I just love the way these kumquats look against my blue bowl:
First, I sliced the kumquats thinly:
Then, I mixed them with 1 cup and 3 tablespoons of fine sugar and 2 cups of water in a small saucepan and simmered for about 10 minutes:
Now they live in the fridge until I can find a good recipe that incorporates kumquats. Stay tuned…


February 26th, 2007 at 11:53 pm
I hope you nibbled a couple of these. This looks very much like the variety that can be eaten raw and unsweetened: the skin is particularly yummy.
February 27th, 2007 at 5:17 pm
I made an excellent cranberry sauce with kumquats and we keep a jar of candied kumquats to put on pound cake or ice cream. Yum!