Spiced Kumquats
These bitter sweet kumquats make a delicious change to cranberry sauce. They are also very good served with pates or cheese. Stored in a clean jam jar they will keep in the refrigerator for two weeks.
1 tablespoon white wine vinegar
100ml cold water
1 x 5cm/ 2” piece of cinnamon stick
½ teaspoon pickling spice
50g/2ozs sugar
100/4ozs kumquats
- Put the vinegar, water, cinnamon, spice and sugar into a small pan. Heat slowly until the sugar has dissolved and then simmer for 5 minutes.
- Top, tail and remove the seeds from the kumquats. Slice thickly. Put into the syrup and simmer for 30 minutes until the fruit is tender and translucent. Leave to stand in the syrup.
