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Candied Kumquat Peels, Kumquat Syrup, and Kumquat-Ade

You'll love the fresh citrus flavor of crisp and chewy kumquat peels, sweet and tangy kumquat syrup, and refreshing kumquat-ade!
Servings 4
Author Katie Moseman

Ingredients

Ingredients for the Candied Kumquat Peels and Kumquat Syrup

  • 4 cups whole kumquats
  • 2 cups water
  • 1 1/2 cups granulated sugar plus more for drying

Ingredients for the Kumquat-Ade

  • granulated sugar You'll need an equal amount of sugar as you have kumquat juice.
  • water

Instructions

Directions for the Kumquat-Ade (1 part juice, 1 part sugar, 3 parts water)

  1. Rinse the kumquats. Juice them on a citrus juicer or squeezer. It's OK if the peels rip, as long as they aren't shredded into tiny pieces. Set aside the peels to be used for candied kumquat peels and kumquat syrup.

  2. Measure the juice, then measure out an equal amount of sugar. Measure out water equal to 3 times the amount of juice. Place the sugar and water in a pot and warm the water while stirring to dissolve the sugar completely. Remove from heat, let cool slightly, then mix the sweetened water and the juice together in a pitcher. Taste it, and add more water if it is too strong for your taste. Refrigerate.

Directions for the Candied Kumquat Peels and Kumquat Syrup

  1. Remove any segments of fruit and dangling strings from the peels. Try to keep the peels in relatively large pieces.

  2. Place the peels in a pot and cover with water. Bring to a boil, and boil for 1 minute. Drain. Repeat this step two more times.
  3. Place the kumquat peels, 2 cups of water and 1 1/2 cups of sugar to the pot. Bring to a boil and stir gently to dissolve the sugar. Reduce heat and simmer on a low boil for one hour.
  4. Prepare drying trays by lining two cookie sheets with parchment paper, then sprinkling with sugar.
  5. Place a colander or strainer over a large bowl. Drain the peels, letting the syrup run into the bowl. Set the syrup aside to cool.
  6. Spread out each peel on the drying tray so that they do not overlap and are not folded over on themselves. Sprinkle evenly with more sugar until coated. Let dry for about 6 hours, or overnight. Once completely dry, store in containers or jars with a little extra sugar to preserve their dryness.
  7. Strain the syrup into jars or containers. Refrigerate or freeze.

Recipe Notes

Use the syrup for mixed drinks, cake glaze, or as a topping in place of maple syrup or honey.