Incredibly Delicious Candied Kumquats: A Sunshiney Citrus Treat

George

Growing up, I often passed the Candied kumquats tree in our backyard, unaware of the sunshiney sweetness I was missing. These tiny, bright jewels seemed perfect for popping in my mouth, but now I know they are even better when transformed into candied delights. Their sweet-tart tanginess has become one of my favorite ways to add a citrus pop to savory dishes and sweets.

This super-easy DIY recipe uses just four simple ingredients—kumquats, sugar, ginger, and vanilla—and less than 30 minutes of active time. After swimming in a flavorful simple syrup, the kumquats are transferred to a pan, dried, and then rolled in sugar for a crispy coating. These versatile treats are a springtime dessert table staple, and their citrusy goodness always reminds me of how I should’ve started making them years ago.

What You Need to Make This Recipe

Candied Kumquats
Images are for illustrative use; credits belong to original creators.

1. High-Quality Ingredients:

Use fresh kumquats, known for their sweet and sour flavor. These are seasonal fruits available in winter and spring. Select ingredients like vanilla beans, granulated sugar, and filtered water for the best results.

2. Simple Preparation:

The recipe requires a few ingredients, including sugar, ginger, vanilla, and water, which create a simple syrup with a 1:1 ratio. Enhance flavor with options like cinnamon, star anise, or vanilla paste.

3. Techniques for Success:

To maintain the cleanest-tasting syrup, use filtered water or boil and cool tap water. Slice kumquats thinly, remove seeds, and use a sharp knife for precision.

4. Versatile Flavors:

Vanilla sugar, made by infusing vanilla beans with sugar, adds depth of flavor to desserts. Combine citrus and ginger for a classic combination of candied scrumptiousness.

5. Accessibility and Substitutions:

While kumquats might not be the most common fruit, they can be found at stores like Sprouts or Whole Foods. Substitute organic cane sugar or regular granulated sugar as needed.

Steps to Make Insanely Delicious Candied Kumquats

Follow these simple steps to make these delicious candied kumquats a sweet and tangy treat perfect for any occasion.

1. Prepare the Vanilla Simple Syrup: In a saucepan, combine sugar, water, and the pod and seeds of a vanilla bean—heat on high, stirring with a wooden spoon until the sugar dissolves. Bring to a boil, reduce to a simmer, and cook for 4 minutes.

2. Cook the Kumquats: Add kumquats to the syrup and simmer for 10 minutes, stirring occasionally to submerge them. Remove the kumquats with a slotted spoon, place in a mason jar, and reduce the syrup in the saucepan for another 5 minutes. Pour over the kumquats, seal, and cool before refrigerating.

3. Blanching for Perfection: For a smoother process, wash and thinly slice kumquats, removing the seeds. Boil in a pot of water for 2 minutes, transfer to an ice bath, and strain before candying.

4. Bake and Coat: Lay the candied kumquats on a baking sheet lined with parchment or Silpat and bake at 200° for 2 hours. Once cooled, coat them in granulated sugar and store them in a mason jar for up to 3 months.

Why You’ll Love This Candied Kumquats Recipe

Why You'll Love This Candied Kumquats Recipe
Images are for illustrative use; credits belong to original creators.

This quick and easy recipe takes just 25 minutes, making it perfect for a little spare time. The kumquats become juicier than traditional candied rinds by candying the whole fruit, delivering a burst of sweet and tangy morsels.

These preserved kumquats pair beautifully with vanilla ice cream, chocolate cake, cheese plates, and charcuterie boards. Their deliciousness extends to drinks, and their long shelf life makes them an easy and tastiest treat for any occasion.

Recipe Tips

  • Save money by purchasing vanilla beans online, as they are often more reasonably priced than at the grocery store.
  • Make your vanilla sugar at home by infusing granulated sugar with a fresh vanilla bean in a mason jar for a few weeks to enhance flavor.
  • For stress-free de-seeding, use the tip of a paring knife to remove seeds from Candied kumquats after slicing; don’t worry if you miss a few, as they are edible.
  • Blanch Candied kumquats in boiling water for a minute or two to reduce bitterness before candying, if desired, then strain and proceed.
  • Use heat-safe utensils, such as a wooden spoon and a heat-safe funnel, to avoid burns when working with boiling sugar syrup and transferring it over candied fruit.

Serving Suggestions:

Serving Suggestions:
Images are for illustrative use; credits belong to original creators.
Candied kumquats are incredibly versatile. Serve them as a topping for ice cream, Palm Cake ,Air Fryer Apple Crisp with Gala Applespancakes, Cheesecake Bars,  Semolina Halwa, or yogurt, or add them to cakes, tarts, and cheesecakes for a citrusy burst. Use them as a garnish for cocktails, mix into salads, or pair with cheeses and charcuterie boards for a gourmet touch. They’re also a delightful addition to oatmeal, parfaits, or even holiday stuffing for a sweet and tangy twist.

Storing

Store candied kumquats in the refrigerator for up to one month to ensure they stay fresh and flavorful. To extend their lifespan, freeze them for up to six months and defrost them in the fridge before enjoying them. Spoon them over your favorite dishes to add a sweet and tangy twist.

FAQs

  • Can I use this recipe to candy other citrus?
    You can use this recipe for other citrus, such as lemons and oranges. Remove the peel and white pith with a peeler to avoid a bitter taste. Follow the same steps to candy them for a versatile treat!
  • In What Ways Can I Utilize Candied Kumquats?
    Candied kumquats are versatile and perfect for Easter and holiday dishes. Add them chopped into hot cross buns, toss them in a salad with mixed greens and asparagus, or use them in cocktails like kumquat margaritas. They’re great for snacks or desserts, too!
  • Where Do Kumquats Originate From?
    Kumquats, also known as golden oranges, are native to China. They grow in warmer climates, especially in Florida and California, and their season runs from January to March.
  • How Long Do They Last?
    Candied kumquats can last up to three months when stored in a sealed mason jar. To prevent them from sticking together, coat them with a few tablespoons of granulated sugar. This not only keeps them separate but also extends their storage life.
Delicious Candied Kumquats

Delicious Candied Kumquats

Candied kumquats are thinly sliced citrus simmered in a sweet syrup until tender and candy-like—a simple, irresistible treat that's perfect for snacking or enhancing dishes.
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 39 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 1044 kcal

Ingredients
  

  • 8 ounces kumquats
  • 1/2 cup granulated sugar
  • 1/2 cup cold water
  • 1/4 cup mild honey such as clover
  • 1/2 vanilla bean split lengthwise and scraped

Instructions
 

  • Prepare the Kumquats: Begin by trimming the ends of the kumquats and discarding them. Using a sharp knife, slice the kumquats into 1/8-inch (3 mm) thick rounds. Carefully remove the seeds with the knife tip to ensure a smooth texture.
  • Prepare the Syrup: In a medium-sized saucepan, combine sugar, water, honey, and the seeds scraped from a fresh vanilla bean, along with the vanilla bean pod. Heat the mixture over medium heat, swirling occasionally to fully dissolve the sugar.
  • Cook the Kumquats: Add the sliced kumquats to the saucepan. Note that the liquid may only partially cover the kumquats; this is normal. Gently press the slices down with a spatula or give the pan a shake to ensure even submersion. Bring the mixture to a gentle simmer and cook for 2 minutes. Turn off the heat, cover the pan, and allow the kumquats to steep in the syrup for 15 minutes to absorb the flavors.
  • Strain and Reduce the Syrup: Strain the kumquats and the vanilla bean into a heatproof bowl or jar, ensuring no seeds remain. Pour the syrup back into the saucepan and simmer over medium heat. Tilt the pan frequently to swirl the syrup as it thickens, reducing it to about 1/2 cup (120 ml). This should take approximately 10 minutes.
  • Combine and Store: Pour the reduced syrup over the strained kumquats and vanilla bean. Allow the mixture to cool to room temperature. Cover the bowl or jar and refrigerate until thoroughly chilled.
  • Storage and Shelf Life: Properly stored in an airtight container in the refrigerator, the candied kumquats will remain fresh and flavorful for up to 1 month. For best results, use a clean spoon when serving to maintain their quality.

Notes

Candied kumquats can be used as toppings for desserts, stirred into cocktails, or enjoyed as a standalone treat. For optimal results, ensure proper storage in an airtight container to maintain freshness.
Nutrition (Per Serving - 2 tablespoons):
  • Calories: 67 kcal
  • Carbohydrates: 17 g (mostly from natural and added sugars)
  • Protein: 0.4 g (minimal)
  • Fat: 0.2 g (mostly unsaturated, negligible)
    • Saturated Fat: 0.02 g
    • Monounsaturated Fat: 0.03 g
  • Sodium: 3 mg (very low)
  • Fiber: 1 g (from kumquats)
  • Sugar: 16 g (natural and added sugars)

George

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