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Candied Kumquats Recipe ๐—ง๐—ต๐—ฒ ๐—ด๐—ฟ๐—ฒ๐—ฎ๐˜ ๐˜๐—ต๐—ถ๐—ป๐—ด ๐—ฎ๐—ฏ๐—ผ๐˜‚๐˜ ๐—บ๐—ฎ๐—ธ๐—ถ๐—ป๐—ด ๐—ฐ๐—ฎ๐—ป๐—ฑ๐—ถ๐—ฒ๐—ฑ ๐—ธ๐˜‚๐—บ๐—พ๐˜‚๐—ฎ๐˜๐˜€ ๐—ถ๐˜€ ๐˜†๐—ผ๐˜‚ ๐—ฐ๐—ฎ๐—ป ๐—บ๐—ฎ๐—ธ๐—ฒ ๐˜๐—ต๐—ฒ๐—บ ๐˜„๐—ถ๐˜๐—ต ๐—ฎ๐—ป๐˜† ๐—ฎ๐—บ๐—ผ๐˜‚๐—ป๐˜ ๐—ผ๐—ณ ๐—ณ๐—ฟ๐˜‚๐—ถ๐˜! 1. Clean your kumquats well and then slice four or even five little slits along the sides, carefully leaving the top and bottom of the fruit intact. Once you have them cut, gently smash them with a clear-bottomed glass to remove the seed and extra pulp. 2. Boil the rinds in plain water for 2 minutes and put them in an ice bath until they are completely cool. 3. Bring a 50/50 mix of water and sugar to a boil; you want just enough to cover your fruit and allow them to float with a half inch of water below them. 4. Simmer for 45 minutes, stirring occasionally. 5. Remove kumquats from the sugar water mixture and arrange them out on parchment paper cover cookie sheet so you can dry them in an oven at the lowest setting. 5. Check every 15 minutes and pull them once they no longer feel wet but m...

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