Candied Kumquats

Preparation info

  • Makes approximately

    2 cups

    • Difficulty

      Easy

Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

I’ve always thought of kumquats as the backward fruit. When I was a child, my father made me eat one, insisting that I begin with the skin. Thinking it was a trick, I did so but only with reluctance. Actually it was a trick, but a nice one, for it’s the skin of the kumquat that’s sweet and the fruit inside that’s sour.

These beautiful little egg-shaped citrus fruits are a perfect size to candy. As with the citrus peels, they are parboiled and then cooked slowly in syrup, allowed to

Ingredients

Method