Maggies Lethal Kumquat Liqueur Recipes

Steps:

• Slice the kumquats and put them in the water (in a pan that can be used on the stovetop). Let this stand overnight.
• The next day, put the pan on the stovetop and boil the fruit until it is tender. Then pour the fruit mixture into a bowl and let stand for another night.
• On the third day, transfer the fruit/water mixture to a cooking pot and add 1 1/2 cups of sugar. Add brandy if used. Boil this mixture until it jells (about 45 minutes).
• Pour into warm, sterilised jars and seal. Or use a processing method you prefer.

Steps:

• Put the pricked kumquats, sugar and brandy in a jar that can be tightly sealed (should hold at least a litre). Store jar away from sunlight.
• Every day for the next 14 days, turn the jar over and back to distribute the sugar. You don't need to shake the jar.
• After the 14 days are up, keep turning the jar over and back at least once a week until the sugar has completely dissolved.
• When the sugar has dissolved, use tongs or a slotted spoon to gently remove the kumquats. Leave the liqueur to age in the jar.
• Dip these boozy kumquats in melted chocolate for a delicious treat with after-dinner coffee. Store in the freezer.
• Six months later, the liqueur is ready to be bottled and enjoyed. Maggie saves interesting-looking smaller bottles to use for gifts.
• Note: You can bottle the liqueur at three months (to give as a gift), but tell the recipient it is worth waiting the extra three months before tasting. The well-aged liqueur is thicker, sweeter and more syrupy.

Steps:

• Peel strips of zest from lemons and tangerines with a vegetable peeler, avoiding white pith; reserve fruit for another use. Put zest, kumquats, and vodka in a large nonreactive jar; cover and let stand at room temperature 2 to 3 days. Stir in simple syrup to taste. Refrigerate 1 day.
• Strain through a fine-mesh sieve, reserving some fruit for garnish, if desired. Divide among clean jars. Add some soaked fruit or strips of zest, if desired. Refrigerate up to 3 months.