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Preserved Kumquats


1 1/2 cups granulated sugar
1 1/2 cups water
1 qt. kumquats

Week or so ahead: Boil sugar and water together 5 min.; cool. Meanwhile, wash kumquats; cut small cross in blossom (smooth) end of each. Place in cooled syrup. Cover; bring to boil; simmer 1 hr., or until clear. Do not remove cover at end of cooking time or fruit will shrink. Remove covered saucepan from heat; cool (with cover on) to room temperature. Pack in hot sterilized jars; cover with syrup; seal. Or refrigerate. Nice as a relish for poultry or meat. Or serve as dessert, with cheese and crackers or cookies. Or serve on vanilla ice cream.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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