Kinkan Kanro-ni | Candied Kumquats
Ingredients
4 cups kumquats, whole (seeds in)
1 1/2 cup sugar
1 1/2 cup water
1 tablespoon sake
Preparation
1
Remove stems from kumquats and rinse.
2
Combine water and sugar in a medium pot and bring to a gentle boil. (Note: adjust sugar to taste. Rule of thumb is 1:1 water to sugar.)
3
Add kumquats and reduce heat to medium-low and simmer for 20 minutes. Kumquats will puff-up.
4
Add sake and continue to reduce liquid for another 10 minutes, or until liquid is a thick syrup consistency.
5
Let cool and refrigerate.
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About
Japanese kinkan kanro-ni is candied kumquats. These are great to snack on and soothing for sore throats. Candied kumquats may also be used to garnish dessert.
Yield:
2 cups
Added:
Saturday, June 2, 2012 - 11:46am
