Kumquat Relish

Preparation info

  • Difficulty


  • Yield:

    2 cups

Appears in


By James Peterson

Published 1991

  • About

Kumquats are not to everyone’s taste, but their tartness coupled with a subtle bitterness makes them perfect for relishes that can be served with grilled foods or leftover roast meats. This relish is a little like a marmalade but not as sweet and with more texture.


kumquats 1 lb 450 g
sugar cup 80 ml
star anise pods, crushed and tied in cheesecloth (optional) 3 3
orange juice 3 cups 750 ml


  1. Rinse the kumquats and slice them the thickness of a quarter (about 1/12 inch/2 millimeters).
  2. Combine the kumquats with the sugar, star anise sachet, if using, and orange juice and bring to a gentle simmer. Skim off any froth that floats to the surface.
  3. When the kumquats soften, after about 15 minutes, drain them in a colander set over a clean saucepan. Boil down the liquid until it’s thick and syrupy, to about ½ cup (125 milliliters), and combine it with the kumquats. Serve cold. This sauce can be stored for at least several weeks, refrigerated in a tightly covered jar.