Candied Kumquats In Syrup Recipes

Steps:

• Bring sugar and 1 cup water to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved. Reduce heat to medium-low. Add kumquat slices; simmer until tender and almost translucent, about 15 minutes. Let cool in syrup. Kumquats can be refrigerated in an airtight container up to 2 weeks.

Steps:

• Cut kumquats in half crosswise, and remove pits. Place in a medium saucepan with enough water to cover, and bring to a boil over medium-high heat. Drain in a sieve, and repeat process three more times.
• Place sugar and 1 cup water in a medium saucepan, and bring to a boil. When all sugar has dissolved, reduce heat to low, and add kumquats. Cover, and cook 40 to 45 minutes, until translucent. Remove from heat, and allow to cool completely in syrup. Candied kumquats can be stored in the syrup in an airtight plastic container up to 3 days.

Steps:

• Cut a round of parchment paper to fit inside a small heavy saucepan and set aside. Put kumquats in saucepan with enough cold water to cover and bring just to a boil. Drain in a colander and rinse with cold water, then return to pan with 1 1/2 cups sugar, water (3/4 cup) , and a pinch of salt. Cover with parchment round and gently simmer until kumquats are tender and translucent, about 30 minutes. Cool completely in syrup.
• Just before serving, strain kumquats through a sieve set over a bowl and let stand 15 minutes (reserve syrup for another use; see note, above). Roll kumquats in remaining 1/2 cup sugar.
• Do Ahead
• Candied kumquats keep in syrup up to 3 months, chilled. Stain before coating with sugar.

Steps:

• Bring the sugar and water to a boil in a small saucepan over medium high heat and stir until the sugar has been dissolved.
• Reduce the heat to medium low.
• Add the kumquat slices and simmer until tender and almost translucent, about 15-20 minutes.
• Let cool in the syrup.
• Kumquats can be refrigerated in an airtight container up to 2 weeks.

Steps:

• Cut the kumquats crosswise into 1/4-in/6-mm rounds, discarding the stems and seeds. Cut a piece of parchment paper into a round that is the same diameter as a medium, heavy-bottomed saucepan.
• In the saucepan over medium heat, combine the sugar and water and bring to a boil, stirring with a wooden spoon until the sugar dissolves. Add the kumquat slices, cover with the parchment, and weight down with a nonreactive heatproof plate. Reduce the heat until the liquid is gently simmering, then cook until the kumquat slices are tender and translucent, 30 to 45 minutes (the liquid should register about 230°F/100°C on an instant-read thermometer).
• Remove from the heat and, using a slotted spoon, transfer the candied kumquats to a heatproof container and ladle syrup over the fruit just to cover; discard any remaining syrup or save for sweetening cocktails. (The syrup will keep, refrigerated, for up to 1 month.) Let the kumquat slices cool completely in the syrup, then refrigerate for up to 1 month.