KUMQUATS RECIPES

Salted Kumquats - good for sore throats

Ingredients: 4 cups of whole kumquats (thoroughly washed and dried); 3 cups of sea salt

Directions: Pat the kumquats dry. Put one layer of sea salt in the bottom of a sterilized wide-mouth quart glass jar. Put a layer of kumquats vertically on salt; bury the kumquats with another layer of sea salt without any space left in that layer; repeat the same procedure until the jar is full. Seal and set aside. Do not refrigerate. Leave it in room temperature and dry place, avoiding direct sunlight.

Over two months time, all the juice from the fruit is extracted through dehydration into the salt. The fruit in the jar becomes shrunken, wrinkled, and dark brown in color, and the salt combines with the juice to become dark brown brine. A few salted kumquats with a few teaspoons of the brine/juice may be mixed with hot water to make a remedy for sore throats. A jar of such preserved kumquats can last several years and still keep taste

Kumquats Jam

INGREDIENTS: 500 g kumquats (deseed and chop finely); 1 cup water; 3 cups castor sugar

DIRECTIONS: Place fruit and water in deep bowl and microwave (650 watt) for 10 minutes; Add sugar; Cook on

high for 18-20 minutes; Stir every 6 minutes; Let stand to cool; Bottle.

Candied Kumquats

INGREDIENTS: 1 cup sugar; 1/2 pound kumquats

DIRECTIONS:

1. In a medium saucepan, bring the sugar and 2 cups water to a boil, stirring until dissolved.
2. Add the kumquats, cover the fruit with a piece of parchment paper and a small plate or lid to keep them submerged.
3. Simmer over low heat until the kumquats are translucent, about 25 minutes.
4. Drain the fruit and reserve the syrup. Serve with cheese or ice cream. The syrup may also be reduced and drizzled on toast spread with butter.

Kumquat Puree

INGREDIENTS: Fresh kumquats

DIRECTIONS: 

1. Wash fruit, cut in half and remove seeds.
2. Place in blender or food chopper (A blender makes a finer puree).
3. Do not cook. Use puree in recipes as called for or freeze in zip-lock bags or other freezer containers. Frozen kumquat puree can be stored for six months or more.
4. To use frozen puree .. defrost and drain the excess liquid before using.

Kumquat Vanilla Marmalade

Ingredients: 500g kumquats; 5 cups of water; 2 cups golden caster sugar; 3 tbs vanilla sugar

Directions: Cut kumquats in halves, remove seeds with the tip of the knife. Place in the pot with water, caster sugar and bring to boil. Reduce fire and let it shimmer till thick, about 1 hours. Towards the end stir in vanilla sugar and cook few minutes longer. Share to the jars, close immediately. Make about 2 cups of marmalade.

Kumquat Sauce

INGREDIENTS: 1 cup kumquat marmalade; 1/2 cup lemon juice; 1 tsp ground ginger; 1 tsp prepared horseradish.

DIRECTIONS:

1. Stir lemon juice and marmalade until smooth.
2. Add ginger and horseradish.
3. Store in refrigerator until ready to use.
4. Serve as a dip with pork, beef, ham, chicken or seafood.

Kumquat Refrigerator Pie

INGREDIENTS: 1 baked pie crust, 9"; 1 (8 oz.) Cool Whip whipped topping; 2/3 cup pureed Kumquats; 1 can condensed milk; 1/2 cup lemon juice,,

DIRECTIONS: 1. Beat condensed milk and whipped topping. 2. Add lemon juice and beat until thickened. 3. Add pureed kumquats. 4. Pour in pie shell.5. Chill in refrigerator for several hours before serving.

Preserved Sweeten Kumquats

INGREDIENTS: 4 quarts kumquats; 3 cups water; 3 cups sugar

DIRECTIONS:

1. Boil sugar and water for 10 minutes in a container to create syrup.
2. Prepare Kumquats: with a sharp knife cut slits (1/2 inch deep) at right angles on the blossom end.
3. In a second container, cook the kumquats slowly in water about 10 minutes or until tender.
4. Drain and add to prepared syrup.
5. Add drained kumquats, simmer for 20 minutes (covered) and allow to cool (covered). Kumquats should be translucent.

Tropical Kumquat Cake

INGREDIENTS: 3 eggs_; 2 cups sugar; 1 cup oil; 1 tsp. cinnamon; 1-1/2 cups chopped Kumquats; 1 cup chopped nuts; 1 20 oz can crushed pineapple (well drained); 3 cups flour-, 2 tsp baking soda; 1 tsp salt

DIRECTIONS:

1. In a bowl, beat eggs, sugar and oil. Fold in dry ingredients and mix well.
2. Add chopped Kumquats, nuts and pineapple.
3. Pour into greased and floured tube pan.
4. Bake 1 hr and 15 minutes in a 350 degree oven.
5. Cool, remove from pan.

Kumquat Mojito

Ingredients: 7 or so mint leaves; 2 tsp sugar; 3 tbsp fresh lime juice (1/2-1 lime); 11/2 oz light rum; 4 kumquats quartered

Directions: Muddle the mint leaves with the sugar in the bottom of the tumbler. Toss in the kumquat slices and

muddle some more. Pour in lime juice A rum and stir. Dump in some ice and top with club soda, place shaker cup on

top, flip and shake gently to mix club soda, flip back and serve. Take a whole kumquat and cut a slit half way

through and rest on the rim of the glass. Delicious and refreshing summer adult beverage!