Kinkan Kanro-ni | Candied Kumquats
By: Bebe Love Okazu
Published: Saturday, June 2, 2012 - 11:46am

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.