Recipes

Give the kumquats a good rinse, then slice thinly with a sharp knife or a mandolin. Bring ½ cup of sugar and 1 cup of water to a boil in another pot. Add the kumquats. Lower to a simmer and let the fruit gently bubble until the skin begins to turn translucent and they become tender. Turn the heat off and set aside to cool. Serve a dollop of candied kumquats over oatmeal or rice pudding. They will keep well in the fridge for a week.