CANDIED KUMQUATS OR MEYER LEMONS RECIPE – NYT COOKING
|1 pint kumquats or 4 Meyer lemons|
|1 1/2 cups sugar|
- In a small saucepan, cover the fruit with cold water and bring to a boil. Drain. Cover the fruit with cold water and bring to a boil again. Drain and set aside.
- In the same saucepan, combine 1 cup water and the sugar, bring to a boil, reduce heat and simmer for 10 minutes.
- Pierce each piece of fruit 2 or 3 times with a paring knife. Drop the fruit into the sugar syrup and continue to simmer for 15 minutes for kumquats or 20 minutes for lemons.
- Remove from heat and leave the fruit steeping in the syrup unrefrigerated for 8 hours or overnight.
- Bring the syrup and fruit to a boil, then reduce to a simmer for 10 minutes. Cool and store in a glass jar. Fruit and syrup will keep in the refrigerator for 3 months.
@context http//schema.org, Calories 1183, UnsaturatedFatContent 1 gram, CarbohydrateContent 297 grams, FatContent 3 grams, FiberContent 23 grams, ProteinContent 7 grams, SaturatedFatContent 0 grams, SodiumContent 38 milligrams, SugarContent 273 grams
CANDIED KUMQUATS | KAREN’S KITCHEN STORIES
Provided by: Karen’s Kitchen Stories
|16 ounces/454 grams (about 3 cups) kumquats|
|3/4 cup water|
|1 1/2 cups sugar|
- Thoroughly wash the kumquats.
- Slice/chop the kumquats in half or into thirds.
- Bring the water and sugar to a boil and simmer for about 4 minutes.
- Add the kumquats to the sugar mixture and simmer for 10 minutes.
- Using a slotted spoon or spider strainer, remove the kumquats from the syrup and place them in a heat proof jar or glass container.
- Continue to simmer the remaining syrup for an additional 5 minutes.
- Pour 1/4 cup of the syrup over the kumquats, and stir. Let cool, cover, and refrigerate for up to 3 weeks.
Calories 61.81, FatContent 0.16, SaturatedFatContent 0.02, CarbohydrateContent 15.51, FiberContent 1.23, SugarContent 14.25, ProteinContent 0.36, SodiumContent 2.31, CholesterolContent 0.00