Kumquat Sauce

Kinkan no Kanro Sōsu

Preparation info
  • Makes about

    1 quart

    • Difficulty


Appears in
An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

Kumquats, stewed whole in heavy syrup after the pits have been painstakingly removed, are a traditional Japanese New Year’s delicacy. The following recipe is an adaptation that I worked out after my daughter Rena, who was only three years old at the time, mangled most of the kumquats one day while “assisting” me in removing the pits. Wanting to salvage the bruised fruit (and her ego), I stirred some pectin in. The resulting sauce was heavenly, and every winter since, when the bright orange