Candied cumquats

Candied cumquats

By
From
The Tivoli Road Baker
Makes
500 g
Photographer
Bonnie Savage and Alan Benson

Cumquats grow abundantly in Melbourne, and this is a great way to preserve them for use in baking, or just to spread on toast. Cumquats are very tart and quite bitter, and are commonly cooked or preserved before eating. We use them in our Christmas pudding recipe; they add beautiful moisture and small bursts of intense citrus flavour.

Ingredients

Quantity Ingredient
400g water
300g sugar
20g glucose syrup
500g cumquats, halved and deseeded
2 cloves
2 star anise
1 vanilla pod, seeds scraped
or 1 teaspoon vanilla paste

Method

  1. Bring the water, sugar, spices and glucose syrup to a simmer in a heavy based saucepan, stirring constantly until the sugar has dissolved.
  2. Add the cumquats and bring the mixture to the boil, then reduce the heat and simmer for 20–30 minutes, until the fruit is translucent.
  3. Remove from the heat and set aside to cool completely. Spoon the cumquats into hot sterilised jars, and pour over the syrup to cover. Seal the jars immediately and store at room temperature for up to a year. Once opened, store in the fridge and use within two months.

Bakery notes

  • Cumquats are a small fruit, so removing the seeds can be fiddly work. Use the tip of a sharp knife to dig them out when the fruit is still raw – it becomes quite a messy job once the fruit has been cooked down in the syrup.

    You can use this method to candy other fruit, such as quince, cherries, sour cherries, or even sliced pineapple. Just use the same weight of fruit, and adjust the spices to your taste.

    The glucose syrup is added to keep the candy from crystallising during storage. If you prefer, you could substitute with the juice of one lemon.
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