Kumquat Sauce

Preparation info

  • Yield: approximately

    4 cups

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Kumquats have a unique distinction among citrus fruits in that you eat the pleasant-tasting sweet peel and discard the fruit pulp. Peeling a kumquat and saving the flesh would be the equivalent of the classic kitchen joke where the young apprentice, after being told to strain the stock, returned to the chef proudly holding a bowl full of bones and vegetables! The kumquat peel produces an intense and vibrant orange color; it makes regular orange sauce look quite pale by comparison.


  • 1 pound (455 g) kumquats
  • cups (360 ml) water
  • 2 tablespoons (16 g) cornstarch
  • 2 cups (480 ml) fresh orange juice (from about 6 oranges), strained
  • 8 ounces (225 g) granulated sugar


  1. Slice the kumquats without peeling them. Place the fruit and the water in a saucepan and bring to a boil. Cook until the kumquat slices have softened, about 5 minutes. Remove from the heat.
  2. Add the cornstarch to a small amount of the orange juice and mix to dissolve the cornstarch. Mix this back into the remaining orange juice. Pour the mixture into a noncorrosive saucepan.
  3. Puree the kumquat mixture and strain it into the orange juice, pressing as much of the liquid as possible through the strainer. Discard the contents of the strainer. Add the granulated sugar (see Note). Bring the sauce to a boil, lower the heat, and cook for 30 seconds, stirring constantly. Remove from the heat and let the sauce cool completely before using. If the sauce is too thick, thin it with water. Store, covered, in the refrigerator.