Thursday, October 27, 2011

Brandied Kumquat

Wash fruits and make a small cross cut at the blossom end, blanch in boiling water for about one minute, drained and pack into a clean jar, then pour hot brandy syrup into the jar.
(Brandy syrup -- 1/2 cup water + 3/4 cup sugar + 2 tbsp brandy + pinch of salt.)

These preserved kumquat is quite versatile, it can be mashed up to make sauce for roasted duck or chicken, use as glaze for BBQ ribs, sliced and dry for snacks, make tea or cold drinks with it, and can be used in baking.  Generally I use it for tea and dipping sauce for roast duck.

This week Thursday's Kitchen Cupboard is hosted by Jody of Spring Garden Acre, head over there to see more preserving ideas from other gardeners.


  1. That looks delicious! I've never actually seen a kumquat. I think my older brother used to call me one when we were kids, but I've never actually seen it.

  2. There used to always be a huge jar of these in the cupboard when we were kids but strangely I don't know what mum ever used them for. Or even if it was the same jar or if she made a new lot each year....I must ask her. I'm a big fan of cumquat jelly so my supply usually goes into making that but these do look good....

  3. Jody,
    Thanks for visiting, your brother is funny, never heard anyone being called kumquat before :)

    I used to get lots of fruits from my old kumquat tree and I made marmalade every year, we live in a
    colder region now kumquat tree cannot survive our winter here, I can only grow a small tree in container and overwinter it indoor.

  4. What an interesting use for Kumquats and using it with duck sounds absolutely delicious!