Ingredients
Scale
- 1 3/4 cup water
- 1/4 cup brandy
- 1 – 2 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
- 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.
- Finely chop the kumquats & ginger root in a food processor or handi chopper.
- Add the kumquats and ginger into the saucepan with the simple syrup and continue to cook over medium heat.
- Bring to a boil then reduce the heat; simmer for 10 – 25 minutes, stirring often.
- The kumquats are done when the syrup is slightly thickened and sticks to the fruit.
- 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.
- Let them both cool, then put them in separate airtight containers and store in the fridge until ready for use.