These Insanely Delicious Candied Kumquats are a springtime treat! All you need is kumquats, sugar, ginger, and vanilla! After swimming in a flavorful simple syrup, they are transferred to a pan to dry and rolled in sugar. I love adding these delights to bread for a nice citrus pop!
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Do you ever see these little golden oranges at the market, and think what is that? What is a KUMQUAT? They are small citrus that originated in China and are also known as golden oranges.
If you like kumquats, then you must try my Kumquat Jam and Gluten-Free Fruit Loaf.
One of my favorite ways to prepare kumquats is to candy them! De-seeding these guys are a little time-consuming, so grab your significant other to help you. Consider it a bonding experience!
They are cooked in the most delicious simple syrup! PLEASE, save the simple syrup! It makes the most delicious cocktail. To finish, we roll them in granulated sugar. Candied Kumquats are so ADDICTIVE! They are a great salad topper, and especially a baker's best friend. Around Easter, we make hot cross buns with these delicious candies, and it's a party in your mouth!
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What you need to make this recipe
- Kumquats - Small little oranges that are sweet and sour tasting. A seasonal fruit that becomes available around springtime.
- Sugar - Used to candy the kumquats. To finish, we even roll them in sugar.
- Vanilla - Goes so good with citrus and flavors the simply syrup nicely.
- Candied ginger - Citrus and ginger are a classic combination! YUM!
- Water - A ratio of 1 to 1 water to sugar creates a simple syrup.
How to make insanely delicious candied kumquats
1. Wash kumquats under cold water and strain. Then thinly slice and remove the small seeds. A little time-consuming, so grab a friend to help out.
2. Bring a pot of water to the boil. Cook kumquats for 2 minutes.
3. Transfer to an ice bath, then strain.
4. Combine water, sugar, vanilla, and ginger in a medium-size saucepan. Bring to a boil until sugar dissolves, then add kumquats. Simmer for 45 minutes.
5. Remove from simple syrup with a slotted spoon. Lay on a baking sheet lined with parchment paper or a Silpat. Bake at 200° for 2 hours.
6. After kumquats have completely cooled down, transfer to a bowl of granulated sugar. Coat with a spoon and store in a mason jar.
Pro tips
- Use a sharp knife when slicing the kumquats. The only way to achieve a nice thin slice is to use a sharp knife. You should not have to use any pressure, let the knife do the work.
- Slice all the kumquats first before removing the seeds. Work on one step at a time to be more efficient.
- Dry the kumquats out in a 200° oven. Sure if you have 24 hours to spare, you can dry them out at room temperature, but who has time for that. I like to put mine in a 200° oven for 2 hours.
- Store in a Mason jar. Add a little sugar to a Mason jar and the candied kumquats and store for up to 3 months.
Frequently asked questions
Can I use this recipe to candy other citrus?
Yes! Lemons and oranges are great alternatives. Using a peeler, remove the peel. You don't want any of the white pith because it's bitter. Then slice into strips and follow the same steps.
In what ways can I utilize candied kumquats?
In so many great ways! Around Easter, I make Hot Cross Buns with an addition of chopped candied kumquats for that citrus pop! Try adding them to a salad of mixed greens, asparagus, and radish. Kumquat margaritas are a house favorite as well.
Where do kumquats originate from?
They are native to China, also known as golden oranges. Today you can find these citrus gems in warmer climate areas of the United States, like Florida and California. Their growing season is from January to March.
How long do they last?
They can be stored in a mason jar for up to 3 months. I like to coat the kumquats in granulated sugar so they don't stick together. Transfer to a mason jar and add a couple of tablespoons of sugar. The extra sugar extends the storage life as well.
You may like these too...
- Gluten-Free Kumquat Date Bread
- Slow-Roasted Tomatoes
- Everything But Bagel Dressing
- Air Fryer Quiche with Hashbrown Crust
📖 Recipe
Insanely Delicious Candied Kumquats
Ingredients
- 4 Cups Kumquats
- 4 cups water
- 4 cups sugar granulated
- 1 vanilla bean
- 2 tablespoons candied ginger chopped
Instructions
- Wash kumquats under cold running water and strain in a colander.
- With a sharp knife, slice kumquats into thin rounds. Remove all of the visible seeds with the tip of a knife. I like to use a small pairing knife for this.
- Bring a medium-large pot of water to a boil. Throw in the kumquat slices and cook for 2 minutes. Transfer to an ice bath and cool completely.
- In a medium-large saucepot, combine sugar, water, vanilla, and candied ginger. Bring to a boil and stir with a spoon until sugar is dissolved. Reduce heat to a gentle simmer and add kumquats. Cook for 45 minutes, stirring every 15 minutes.
- With a slotted spoon, transfer kumquats from the simple syrup to a parchment-lined baking tray. In a 200° oven, cook for 2 hours. This with dry the kumquats out.
- When the kumquats are completely cooled down, transfer to a bowl with sugar. Coat in sugar and store in a mason jar.
Notes
Nutrition
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Grace says
These are incredible, I make them every year when kumquats are in season. I think I could eat a whole batch by myself!
Mike Cleavenger says
Happy to hear these candied kumquats turned out great!
Mel says
This is a fantastic recipe! I skipped the last step of coating in sugar, and dipped one side in dark chocolate. They won’t last long, but do they need to be refrigerated or can I store at room temp?
Mike Cleavenger says
Hi Mel! Yes, you can store them at room temperature in an airtight container for up to 1 month.
Sharon says
The excess syrup is great swirled in plain yogurt. The candied fruit works with almost everything. This is a great recipe!
Mike Cleavenger says
Thanks Sharon! I will have to try drizzling the syrup over yogurt, this sounds delicious!
Mary says
Such a great use for kumquats. Everyone who has tried them wants the recipe. I found that I could leave the seeds in and they floated to the top when boiling and I scooped them out. Much easier than seeds every kumquat.
Mike Cleavenger says
Hi Mary!
I am happy your friends want the recipe. I will have to try your deseeding technique and include that under my Chef Tips section.
Cinda Raupe says
These are insanely delicious!