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Author Notes: Kumquats aren't that easy to find where I live, but I did buy some recently and was inspired to cook them into a marmalade after I saw a recipe for Kumquat Champagne Confit in the book Artisan Bread in 5 Minutes a Day. I had quite a bit of champagne left over from New Year’s; if you don’t, I see no reason why this wouldn’t work with sparkling apple cider (or another type of juice); it will be quite a bit sweeter, though, so you may want to reduce the amount of dried fruits. You could also use water for part of the liquid. This recipe makes just over a pint. I love it spread onto organic uncured ham slices, which I roll up and eat as a quick lunch with a salad. It’s also delicious spooned over plain Greek yogurt (and ice cream too, I imagine), as well as with goat cheese and rice crackers… —WinnieAb
Makes: approx. 1 pint
approx. 40 kumquats
approx. 20 dried figs
teaspoon vanilla extract
tablespoon rose water-optional
- In a medium-sized pot on the stove, bring the champagne and honey to a boil. Reduce the heat to a simmer, and add the cinnamon sticks and the cardamom pods.
- Roughly chop the kumquats and remove as many seeds as possible. You’ll be able to remove more later, but if a few remain, they won’t harm you. Add to the champagne and honey. Add the dried fruits and allow to simmer for about 30 minutes, or until the kumquats and dried fruits are very tender and the mixture is fairly thick. Remove and discard any visible remaining kumquat seeds, as well as the cinnamon sticks.
- Turn off the heat and allow the marmalade to cool. Process in a high speed blender or food processor to break up any large chucks of fruit and to pulverize the cardamon. Return to the pot and add the vanilla and optional rose water. Mix well, and then spoon into glass jar(s). Store in the refrigerator; it will keep for a week or two.