Kinkan Kanro-ni | Candied Kumquats

Ingredients

4 cups kumquats, whole (seeds in)
1 1/2 cup sugar
1 1/2 cup water
1 tablespoon sake

Preparation

1
Remove stems from kumquats and rinse.
2
Combine water and sugar in a medium pot and bring to a gentle boil. (Note: adjust sugar to taste. Rule of thumb is 1:1 water to sugar.)
3
Add kumquats and reduce heat to medium-low and simmer for 20 minutes. Kumquats will puff-up.
4
Add sake and continue to reduce liquid for another 10 minutes, or until liquid is a thick syrup consistency.
5
Let cool and refrigerate.

About

Japanese kinkan kanro-ni is candied kumquats. These are great to snack on and soothing for sore throats. Candied kumquats may also be used to garnish dessert.

Yield:

2 cups

Added:

June 2, 2012

Creator:

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