Home Dessert Brandied Kumquat Ginger Syrup

Brandied Kumquat Ginger Syrup

by Ann
7 comments

(& Brandied Candied Ginger Kumquats)

Brandied Kumquat Ginger Syrup (and candied kumquats too!) ~ from Sumptuous Spoonfuls


This recipe results in two delightful things (you probably figured this part already  … ): Brandied Kumquat Ginger Syrup and Brandied Candied Ginger Kumquats. I made a similar recipe last year with my treasured special kumquat shipment … but without the brandy and ginger. I’m totally liking this little twist even better.

Both the syrup and the candied kumquats are somewhat marmalade-ish in flavor. I think you’re really going to love them. There are so many ways to use them! I’ve been using the syrup in hot herbal orange tea with a bit of brandy or rum … I think it would make a lovely citrus-flavored soda too … and I just discovered the candied kumquats are lovely with cucumber and goat cheese. So NOW I know what to bring to our yoga Christmas party … yay! I really wanted to bring something different, but also simple, elegant, delicious … and healthy.

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Brandied Kumquat Ginger Syrup (and candied kumquats too!) ~ from Sumptuous Spoonfuls

Brandied Kumquat Ginger Syrup

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes

Ingredients

Scale
  • 1 3/4 cup water
  • 1/4 cup brandy
  • 12 cups sugar (or sugar substitute of your choice … I used one cup of sugar because I wanted to focus on the taste of the fruit rather than the sugar, but if you want your syrup and candied kumquats sweeter, add more sugar or stevia)
  • About 10 oz. kumquats
  • About 1/2 oz. ginger root

Instructions

  1. Make a simple syrup by bringing the water, brandy, and sugar to a boil in a medium saucepan. Stir until the sugar is completely dissolved and the mixture starts to thicken just a tiny bit.
  2. Finely chop the kumquats & ginger root in a food processor or handi chopper.
  3. Add the kumquats and ginger into the saucepan with the simple syrup and continue to cook over medium heat.
  4. Bring to a boil then reduce the heat; simmer for 10 – 25 minutes, stirring often.
  5. The kumquats are done when the syrup is slightly thickened and sticks to the fruit.
  6. Filter out the kumquats from the syrup by setting a fine mesh strainer over a bowl and pouring the mixture into it. The syrup should collect in the bowl, leaving the candied kumquats in the strainer.
  7. Let them both cool, then put them in separate airtight containers and store in the fridge until ready for use.

Brandied Candied Ginger Kumquats from Sumptuous Spoonfuls

This recipe was shared at Show & Share WednesdayThursday’s TreasuresFarm Girl Friday, Scrumptious Sunday, Weekend Potluck and Katherine Martinelli’s Christmas Bloghop.

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7 comments

Christie - Food Done Light December 25, 2012 - 7:39 pm

Love the combination. I haven’t done much with kumquats but I need to try this. My hubby will love it. Thanks for sharing on Thursdays Treasures.

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Thursdays Treasures Week 66 - | December 26, 2012 - 8:00 pm

[…]  Sumptuous Spoonfuls Brandied Kumquat Ginger Syrup […]

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» Kumquat Maple Pecan Oatmeal Sumptuous Spoonfuls December 29, 2012 - 11:28 am

[…] a brilliant use for those Brandied Candied Ginger Kumquats … put them in your oatmeal! The little slightly chewy bits of bright orange citrus flavor are […]

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Daniela @ FoodrecipesHQ March 9, 2013 - 12:07 pm

Such a lovely recipe, bringing sunshine… I had to repin it! 🙂

Reply
Ann March 9, 2013 - 2:44 pm

Why thank you Daniela! I’m so glad you like my sunshine syrup 🙂

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Jennifer Jamieson October 19, 2014 - 9:49 pm

This recipe sounds great . could I make it for gifts. How long will it keep for and how wold I store it. Cheers Jenny.

Reply
Ann October 20, 2014 - 7:50 am

Hi Jenny! Yes, absolutely you could make it for gifts. I didn’t try canning it, but I’m sure you could. It has a high sugar/acid content, which is what you need for the hot water bath method. If you can it, it would keep for years. Otherwise, store it in a jar in the fridge. It will keep for at least 3 – 4 weeks in the fridge.

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