Bring some sweet-tart citrusy goodness to your dessert table with my super-easy DIY Candied Kumquats. Made with just 4 simple ingredients (one of which is water) and less than 30 minutes of active time, these bright little jewels are an easy, insanely delicious way to level up your favorite treats.
Growing up, we had a kumquat tree in my backyard, but it never occurred to me that I could or should do anything with them besides pop them directly into my mouth. Now I'm kicking myself for missing out on all these years of kumquat recipes! Their sunshiney sweetness is as versatile as oranges, but their miniature size and distinct tanginess makes them completely unique.
While kumquats pair beautifully with savory dishes, I always tend to gravitate towards sweets and desserts. And since you all seem to love my candied lemon peel and candied orange peel recipes, I figured it was about time I showed you how to make candied kumquats - it's one of my favorite ways to use these tiny fruits!
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Why You'll Love This Candied Kumquats Recipe
- If you've got about 25 minutes to spare, you have time enough to make this quick and easy recipe.
- You don't have to peel the kumquats (always a time-saver!) and because you candy the whole fruit, they're much juicier than candied rinds.
- Preserved kumquats are sweet, tangy morsels of vanilla-citrus deliciousness that you're gonna want to put on EVERYTHING. They pair beautifully with vanilla ice cream, chocolate cake, cheese plates, charcuterie boards,… the list goes on. Oh, and you can even use the vanilla-infused syrup for making drinks. Read on below for even more ideas!
- My parents' kumquat tree was always dripping with more fruit than we knew what to do with. If you want to extend the shelf-life of your bounty, this is the easiest, tastiest way to do it!
Recipe Ingredients
As promised, you only need a few simple ingredients to recreate this kumquat candied scrumptiousness at home. Here's what to grab:
- Vanilla Sugar - Wanna know a secret for taking your desserts to the next level? Use more vanilla sugar. Made by infusing granulated sugar with vanilla beans, it's such a simple addition that can adds tons of extra flavor to your favorite treats. You can also use regular granulated sugar or organic cane sugar if needed.
- Water - If possible, use filtered water for the best, cleanest-tasting syrup. Don't have a filter? Use cool water from your tap, bring it to a boil, and then let it sit out (covered with a clean towel) for 48 hours. Most of the chemical flavors (e.g. chlorine) will evaporate if you use this method.
- Vanilla Bean - Using a real vanilla bean adds potent vanilla warmth, plus those charming little black flecks. Feel free to swap in 2 teaspoons of vanilla paste or vanilla extract if needed. You're also welcome to experiment with other spices like cinnamon, ginger, or star anise.
- Kumquats - These certainly aren't the most common fruit to find at your average grocery store, but you should be able to find them at a place like Sprouts or Whole Foods during the winter and early spring. I typically halve my kumquats - it's simple enough and let's me easily remove the bigger seeds - but you're welcome to make candied kumquat slices or (for smaller fruit) candied whole kumquats.
How to Candy Kumquats
Step 1: Make Vanilla Simple Syrup. Combine sugar, water and the seeds and pod of one vanilla bean in a small saucepan over high heat. Use a wooden spoon to mix the syrup together as it warms up, ensuring the sugar dissolves. Bring to a full boil over high heat, and then immediately reduce the heat to a simmer. Let simmer for 4 minutes.
Step 2: Add kumquats to the saucepan. Cook for 10 minutes, adjusting the heat as necessary to maintain a simmer. Stir occasionally to ensure all of the kumquats get submerged in the syrup.
Step 3: Separate Fruit & Syrup. Use a slotted spoon to remove kumquats from the syrup, transferring them to a mason jar. Return syrup to the saucepan and simmer for another 5 minutes, or until reduced by about half of its original volume. Don't leave the syrup unattended; if it gets too hot it will begin to caramelize, which is great for homemade caramel sauce but not so great here.
Step 4: Store. Pour the syrup over the kumquats in the jar. Seal and let cool to room temperature before storing in the refrigerator.
Storing
Candied kumquats will keep in the refrigerator for at least one month.
You can also extend their lifespan by freezing them for up to 6 months. To use, allow to defrost in the fridge before spooning over your favorite dishes.
Recipe Tips
- Save money, part 1: Buy your vanilla beans online rather than at the grocery store. They tend to be much more reasonably priced!
- Save money, part 2. Although you can buy vanilla sugar, there are plenty of easy ways to make it at home. My go-to method is to add a fresh vanilla bean to a large mason jar (or any similar airtight container) filled with granulated sugar. Let it sit for at least a couple of weeks before using so the flavor can really permeate the batch, and then replenish the sugar in the jar as you use it.
- Stress-free de-seeding: When you slice your kumquats, use the tip of your knife (a paring knife works well) to remove any seeds that are visible. Don't worry if you miss a few - they're perfectly edible!
- To blanch or not to blanch? Some people like to blanch their kumquats before candying them to help remove any bitterness. I don't find it necessary and would rather save the time, but feel free to add this step if you like. Simply add the whole kumquats to a pot of boiling water, leave them to blanch for a minute or two, and then strain the water before proceeding with this recipe.
- Be sure to use utensils that can withstand high heat! A wooden straining spoon like the one in this utensil set works perfectly.
- Protect your skin. Boiling sugar syrup can and will burn you! To avoid this, make sure the pot you're using is appropriately sized (a 1 ½ quart saucepan is perfect for a single batch of this recipe) and use a heat-safe funnel to help you pour the kumquat syrup over the candied fruit.
- If you've been blessed with bountiful kumquat trees in your life, you might find yourself with pounds of kumquats at your disposal. Feel free to double or triple this recipe to candy more at once; just make sure you increase your pot size too!
- Pack your candied kumquats into cute glass jars and add a custom label to make a great gift for holiday season festivities!
What Can I Serve With Candied Kumquats?
Wondering what to do with candied kumquats now that you've made a batch? There are LOTS of great ways to use them. Here are some of my favorites:
- My kumquat cake is the perfect application for these little beauties, with a cream cheese and butter-based batter that's the perfect amount of moist, tender, and sweet. You can stir candied kumquats into the batter in place of fresh kumquats, and/or spoon some over the top for serving.
- Looking for a simpler, everyday cake recipe? Try this gluten-free sour cream pound cake made in a loaf pan. Spoon some of the preserved kumquats and their sweet syrup over the top and prepare to be blown away.
- Add a little pizazz to your favorite quick bread recipe; I think these would be awesome mixed into this coconut bread in place of the mangoes!
- Need a tasty vegan treat? Try making an aquafaba pavlova, load it up with billowing clouds of vegan whipped cream, and top it with candied kumquats. Pure perfection.
- Want to bring some pizzazz to your breakfast table? Serve these candied kumquats as an alternative to marmalade with biscuits or scones. You can also use them in lieu of maple syrup for a bright take on pancakes, french toast, and waffles, or to top a bowl of greek yogurt and granola.
- If chocolate orange is a flavor pairing you're into, you'd love these garnished over chocolate pudding or mousse, or even a rich chocolate ice cream. They'd pair equally well with white chocolate or vanilla!
- Kumquat also pairs well with other varieties of citrus fruit, cranberries, and almonds. I can see these being amazed layered into this almond coffee cake (in place of the apricot preserves) or served with fresh whipped cream over these simple orange scones.
- Don't waste the syrup! It makes for excellent cocktails, especially ones that typically feature citrus. Think old fashioneds, margaritas, mimosas, and more.
FAQs
Kumquats are grape-sized citrus fruits with a thin orange peel. Similar to how meyer lemons manage to be both sweet and tart, kumquats have a bright, intense flavor that's a little of each!
If you've ever wondered how to eat kumquats, you're not alone! Since they're so tiny, many people question whether it's necessary to peel them. It's not! The peel is completely edible (as are the delicate seeds within the fruit), so feel free to pop the entire fruit into your mouth in one bite.
More Citrus Recipes
When it's still too chilly outside for many fruits to be in season, bright, juicy citrus has its time to shine! Here are a few other recipes that make use of these sun-shiney fruits:
Candied Kumquats
Candied kumquats take minutes to make and add a little extra sweetness to this distinctly tangy fruit. They make a perfect topping for anything from salads to ice cream, and a gorgeous garnish for all kinds of baked goods!
- Prep Time: 5 minutes
- Cook Time: 19 minutes
- Total Time: 24 minutes
- Yield: 1 cup
- Category: candied fruit
- Method: stovetop
- Cuisine: American
Ingredients
- 1 cups (198 grams) vanilla sugar (or granulated sugar)
- ½ cup (113 grams) water
- 1 vanilla bean, split and scraped
- 2 cups (312 grams) halved kumquats, seeds removed
Instructions
- Combine sugar, water, vanilla bean seeds, and vanilla bean pod in a small saucepan over high heat. Use a wooden spoon to mix the syrup together as it warms up. Bring to a full boil over high heat, and then immediately reduce heat to simmer. Let simmer for 4 minutes.
- Add kumquats to saucepan and cook for 10 minutes, adjusting heat as necessary to maintain a simmer. Stir occasionally to ensure all of the kumquats get submerged in the syrup.
- Use a slotted spoon to remove kumquats from the syrup, transferring them to a mason jar. Return syrup to saucepan and simmer for another 5 minutes, or until reduced by about half of its original volume. Don't leave the syrup unattended - you don't want it to get so hot that it begins to caramelize!
- Pour the syrup over the kumquats in the jar. Seal and store in the refrigerator.
Notes
Ingredients Notes:
- Although you can buy vanilla sugar, there are plenty of easy ways to make it at home. I often just add a fresh vanilla bean to a large mason jar filled with granulated sugar. Let it sit for at least a couple of weeks before using, and then replenish the sugar in the jar as you use it.
- Vanilla beans are usually much more economical to buy online than in the grocery store. You can also substitute with 2 teaspoons of vanilla bean paste or pure vanilla extract.
- When you slice your kumquats, use the tip of your knife to remove any seeds that are visible. Don't worry if you miss a few - they're perfectly edible!
Equipment Notes:
- A 1 ½ quart saucepan is an ideal size for this recipe as written.
- Make sure that the utensils you use can withstand high heat! A wooden straining spoon like the one in this utensil set works perfectly.
Other Recipe Notes:
- Candied kumquats will keep in the refrigerator for at least one month.
- This recipe can easily be doubled or tripled and made in a larger saucepan. Use the scaling buttons at the top of the recipe card to scale the ingredients automatically!
Have you made this recipe?
If so, I'd love to hear your feedback; you can leave a rating and review in the comments section below! It's also so helpful if you help spread the word by sharing this post on your favorite social media channel. If you happen to snap a photo of what you've baked, be sure to share it on Instagram and tag me (@brighteyedbaker) so I can give you a shoutout!
Lise
I made these for the first time after searching for recipes to use up this seasons abundance of Kumquat. The vanilla "syrup" has set more like a jam consistency in my jar. Is this how it should be? Or does this mean I cooked the syrup a little too long? It still tastes delicious! Just wondering for future reference what it actually should be. It's hard to tell from the picture. Thank you!
Alexandra Azary
For me the consistency is usual like a thick simple syrup. Your temperature might have been a little high or you might have just cooked the kumquats a bit longer than necessary. I wouldn't be too worried about it though. :)
Lyn
I made these and they are spectacularly good! Did mine in a little bit of bourbon vanilla bean paste and cardamom syrup.
AlexA
I liked this just as much as your kumquat cake! I've always been a fan of trying new jams, and the tangy kumquat flavor is perfect in this. I can't wait to add it to my usual yogurt and granola bowls!
Alexandra Azary