Make Ahead

Kumquat Marmalade with Champagne and Figs

by:
January  8, 2010
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
Ingredients
  • 3 1/2 cups champagne
  • 1/2 cup honey
  • 2 sticks cinnamon
  • 4 cardamom pods
  • approx. 40 kumquats
  • approx. 20 dried figs
  • 1/2 cup raisins
  • 1 teaspoon vanilla extract
  • 1 tablespoon rose water-optional
In This Recipe
Directions
  1. 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.
  2. 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.
  3. 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.

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I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook. My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014. I live in upstate New York with my family and many pets.