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Kumquats, Candied III (Dulce de Kumquat) (P, KLP, TNT)
Source: Sepharadic Cooking
Yield: About 4 cups

1 Kg (2.2 lbs.) washed fruit
1 tablespoon baking soda
1 Kg (2.2 lbs.) sugar
4 cups of water

Sprinkle baking powder on the fruits, then cover with boiling water. When cool, rinse a few times in cold water and drain. Prick each fruit to prevent bursting. Cover with water and boil 15 minutes until tender. Drain again.

In a big pot boil water and sugar about 10 minutes; add kumquats and continue cooking until fruit becomes clear and almost transparent. Leave in the pot overnight to plump. The next morning reboil the preserve and place in hot sterilized jars; seal.

In Sephardic style, preserves are presented in a small glass vase with very small forks. Glasses of water are placed around the dish.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A