Food recipes
Kumquat Compote
Kumquat Compote Ingredients: kumquats, raw water, bottled, generic sugars, granulated salt, table honey Directions: Make 5 to 6 shallow cuts into the surface of the kumquats. For those who want to remove the seeds, us...
Kumquat Compote
Ingredients:
kumquats, raw
water, bottled, generic
sugars, granulated
salt, table
honey
Directions:
Make 5 to 6 shallow cuts into the surface of the kumquats.
For those who want to remove the seeds, use a toothpick or skewer to pop them out.
Since this recipe uses a large amount of kumquats, I skipped that troublesome step.
Fill a sauce pan with the kumquats and plenty of water and bring to a boil.
Scum should rise to the surface as it boils.
Refresh the water, then bring to a boil again.
Repeat this step 2 to 3 times.
When the scum stops rising, drain in a colander.
Transfer the kumquats to an enamel coated pot.
Add enough water to cover, 500 g of sugar, and 3 tablespoons of honey.
Adjust the amount of sugar to taste.
Place a drop lid inside and simmer on low heat.
It's ready when the liquid reduces to a syrup and the kumquats become translucent.
I preserve them in jars that have been sterilized by spraying with alcohol, then dried.
I include the syrup and store them in the refrigerator.
When storing in the freezer, remove them from the syrup and store them in resealable plastic bags.
Ingredients:
kumquats, raw
water, bottled, generic
sugars, granulated
salt, table
honey
Directions:
Make 5 to 6 shallow cuts into the surface of the kumquats.
For those who want to remove the seeds, use a toothpick or skewer to pop them out.
Since this recipe uses a large amount of kumquats, I skipped that troublesome step.
Fill a sauce pan with the kumquats and plenty of water and bring to a boil.
Scum should rise to the surface as it boils.
Refresh the water, then bring to a boil again.
Repeat this step 2 to 3 times.
When the scum stops rising, drain in a colander.
Transfer the kumquats to an enamel coated pot.
Add enough water to cover, 500 g of sugar, and 3 tablespoons of honey.
Adjust the amount of sugar to taste.
Place a drop lid inside and simmer on low heat.
It's ready when the liquid reduces to a syrup and the kumquats become translucent.
I preserve them in jars that have been sterilized by spraying with alcohol, then dried.
I include the syrup and store them in the refrigerator.
When storing in the freezer, remove them from the syrup and store them in resealable plastic bags.