Kumquats In Syrup

Kinkan No Kanro Ni

Preparation info

  • Makes

    25–30

    .
    • Difficulty

      Easy

Appears in

At Home with Japanese Cooking

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

Fresh kumquats are in season in the cold months and I always make kinkan no kanro ni whenever I see this luscious orange fruit. In Japan kumquats in syrup are a New Year’s delicacy, but there’s no reason why they can’t be enjoyed as a garnish or dessert at any Western meal.

Ingredients

  • 25–30 firm fresh kumquats
  • teaspoons saké (rice wine)
  • cups</

Method

Remove any leaves from the kumquats, wash the fruit well, and pat it dry. Make 3–4 small, vertical, shallow slits in each kumquat, being careful not to cut completely through. The Japanese remove the seeds, since it is considered poor etiquette to leave them on your plate while eating. This is a time-consuming task with the heavily seeded American variety of the fruit, but if you wish to be aut