Sweet Kumquat, Cocktails, And More

The small, bright orange, and memorable bittersweet flavor of kumquats make an exotic treat that is natural for sweets, cocktails, and more.

Originally from China, but now cultivated in warm climates everywhere, kumquats are small citrus fruits such as oranges that look like miniatures. But the similarity is not skin deep; Unlike oranges, which have sweet fruit protected by a hard shell, inedible, kumquats have a skin soft and delicate flesh, which is intensely spicy and sour.

Once cooked with sugar kumquats become a real sweet one-of-a-kind that creates an explosion sweet tart in every bite. The ingredients and method are simple, but the results are spectacular:

Candied kumquats

2 cups kumquats (can be used whole or half, thinly sliced
​​or diced)
1 cup sugar
1 cup water
splash of orange liqueur (optional)

Wash the kumquats and halve, slice or chop as desired. In a saucepan, combine water and sugar; stir over low heat until sugar dissolves and mixture comes to a boil. Reduce heat, add kumquats and liqueur, if desired, and simmer for 10 minutes.

Use a slotted spoon to remove kumquats in a bowl and continue boiling syrup to five minutes, or until reduced and thick. Remove from heat and let cool, then combine them with kumquats in a covered container. Refrigerate.

For extra color support and exotic flavor, sprinkle each layer with a few pomegranate seeds.

S
weet and sour sauce Kumquat

- Mix 1 cup pineapple juice, 6 tablespoons vinegar, soy sauce 2 tablespoons, 1-1 / 2 tablespoons cornstarch and 1/2 tablespoons garlic powder teaspoon in a pan. Heat, stirring constantly, until smooth and lump-free. Add 1/3 cup candied kumquats in syrup and continue to heat until thickened.
 
Kumquat Champagne Cocktail

Post a candied kumquats heaping tablespoon syrup in the bottom of a champagne glass and fill with your favorite champagne.

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