Spiced Candied Kumquats Recipe

I absolutely love this candied kumquat recipe because it perfectly balances sweet and spicy flavors, and the process of slow cooking allows the vibrant tastes to blend beautifully. Plus, it’s incredibly versatile—whether I’m enhancing a dessert, crafting a unique cocktail, or elevating a cheese platter, these kumquats always impress my friends and family.

The citrus burst of kumquats paired with the warm spices of cinnamon, cloves, and star anise is what I love most about Spiced Candied Kumquats. To make them, I take 1 pound of thinly sliced kumquats and combine them with 1 cup of sugar and 1/2 cup of water.

This creates an exceedingly delightful topping or snack. The finish of this dish is most charming, as it has a delightful tang from the lemon juice and an even more delightful flavor profile.

The spices—I used cinnamon, cloves, and star anise—infuse each bite with comforting warmth. Kumquats are a most fragrant citrus fruit, and these candied kumquats are an even more fragrant treat.

Ingredients

Kumquats:
Small citrus fruits packed with fiber and vitamin C.

Granulated Sugar:
Preserves and sweetens the kumquats.

Cinnamon Stick:
Contributes a flavor that is warm and aromatic.

Cloves:
Delivers a depth that is sweet and spicy.

Star Anise:
Gives off an odor reminiscent of licorice.

Lemon Juice:
Increases the zesty tang.

Ingredient Quantities

• 1 pound kumquats, washed and sliced thin
• 1 cup granulated sugar
• 1/2 cup water
• 1 cinnamon stick
• 3 whole cloves
• 1 star anise
• 1 tablespoon lemon juice

Instructions

1. In a medium saucepan, mix the water and sugar and place over medium heat. Stir until the sugar has dissolved completely.

2. In a saucepan, combine water and sugar, and bring to a boil. Once the mixture has boiled, lower the heat. Then, add the cinnamon stick, whole cloves, and star anise to the sugar syrup, allowing them to infuse for about 2-3 minutes.

3. Add the sliced kumquats to the saucepan with care, and stir them gently to coat in the syrup and spices.

4. Lower the heat and let the kumquats simmer in the syrup for about 20-25 minutes, stirring every so often, until the fruit becomes transparent.

5. Add the lemon juice in the last 5 minutes of simmering to really make the flavor pop.

6. Take the saucepan off the heat and allow the blend to cool to room temperature. Let the flavors marry for as long as you can stand—up to 4 hours.

7. Using a slotted spoon, transfer the candied kumquats and spices to the prepared jars.

8. Make sure the kumquats are completely submerged; otherwise, they will discolor.

9. Close the jars tightly, and keep them in the refrigerator for a maximum of two weeks—they can stay there longer, but they won’t improve with time. Letting them sit undisturbed will ensure they’re at maximum flavor when you’re ready to use them.

10. Serve the kumquats, spiced and candied, over desserts, in cocktails, or as a sweet accent to cheese platters.

Equipment Needed

1. Medium saucepan
2. Stirring spoon
3. Measuring cups
4. Measuring spoons
5. Knife
6. Cutting board
7. Slotted spoon
8. Jars with lids

FAQ

• What are some uses for spiced candied kumquats? You can use them as a topping for desserts like ice cream or cheesecake, add them to cocktails, or even enjoy them as a sweet snack.
• Can I use other spices if I don’t have star anise? Yes, you can experiment with other spices such as cardamom or ginger for a different flavor profile.
• How should I store spiced candied kumquats? Store them in an airtight container in the refrigerator, where they should keep well for up to a month.
• Can I make this recipe using other citrus fruits? While kumquats have a unique flavor and edible skin, you can try this with thinly sliced oranges or tangerines, adjusting the sugar as needed.
• Is it necessary to use cloves and cinnamon? These spices add depth to the flavor, but you can omit them or replace them with other spices if preferred.
• How long does it take to cook the kumquats until they’re candied? Simmer the kumquats on low heat for about 30 to 40 minutes until they become translucent.

Substitutions and Variations

Granulated sugar: Replace with the same volume of honey or maple syrup, and you’ll have a sweetener with a completely different flavor profile.
Cinnamon stick: Use 1 teaspoon of ground cinnamon instead.
Cloves whole: Use 1/2 teaspoon of clove powder in its place.
Star anise: Substitute 1/2 teaspoon ground anise seed or fennel seed.
Lemon juice: Substitute lime juice or orange juice for a slightly different citrus flavor.

Pro Tips

1. Choosing Kumquats Select firm, plump kumquats that are bright in color. Avoid any with blemishes or soft spots, as these can affect the quality of your finished candy.

2. Infusion Timing After the sugar has dissolved and you’ve added the spices, let them infuse for a little longer if you want a more pronounced spice flavor. An extra 2-3 minutes can enhance the aroma and depth of the syrup.

3. Uniform Slicing Slice the kumquats as uniformly as possible. This ensures even cooking, which will make for a more consistent texture and flavor in the final product.

4. Adjusting Flavors Taste the syrup halfway through the simmering process. If you desire more sweetness, add a little more sugar. For added brightness, you can incorporate additional lemon juice to taste.

5. Storage Tip Ensure that your jars are sterilized before placing the candied kumquats in them. This will help extend the shelf life and maintain the quality of your preserved treats.