Candied kumquats are so simple to make and they are equally good with sweet or savory dishes – spoon them over dark chocolate cake; use them as a condiment for poultry or pork; drop one in sparkling water; or add them to a salad.
2 heaping cups kumquats (about 1/2 pound)
1 cup water
1 1/2 cups sugar
A pinch of salt
Slice the kumquats into disks about 1/4 inch thick. Remove any seeds that you can. If the kumquat is too small to slice you can cut it half or even leave it whole.
Place the water, sugar and salt in a medium sauce pan and bring to a boil. Reduce heat and simmer until the sugar dissolves.
Add the kumquats and simmer for another 6 to 10 minutes.
Using a slotted spoon, transfer the kumquats to a bowl.
Continue to simmer the syrup until reduced about 1/3.
Allow the syrup to cool and combine with the kumquats.
Pour into a clean, sterile jar. These will keep in the refrigerator for 2 to 3 weeks.