Brandied Kumquat Ginger Syrup

(& Brandied Candied Ginger Kumquats)

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.

Brandied Kumquat Ginger Syrup

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

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Ingredients

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• 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

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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.

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This recipe was shared at Show & Share Wednesday, Thursday’s Treasures, Farm Girl Friday, Scrumptious Sunday, Weekend Potluck and Katherine Martinelli’s Christmas Bloghop.