Candied Kumquats

Summary: After first tasting candied kumquats during a foodie trip to Charleston, I came home and immediately made some of my own. They are such a treat. I use Elise Bauer's simple and excellent recipe and then add the candied goodies and some of their syrup to homemade ricotta for a breakfast or snack of champions OR make my candied kumquat-ricotta tart if I want a dessert instead. Leftover syrup is great in iced tea or champagne! Bauer's original recipe is here:


  • 1/2 cup of water
  • 1 cup of sugar
  • 2 cups kumquats, halved or cut-into-thirds, (I remove the large seeds)


In a skillet just large enough to hold all your kumquats and set over high heat, stir together the water and sugar. Bring the mixture to a low boil, stirring regularly, and when the sugar has dissolved, reduce the heat a bit and add the kumquats.

Simmer for 8-10 minutes until the interiors of the kumquat slices start to look translucent and the fruit looks candied.

Using a slotted spoon, remove the kumquats to a bowl and reduce the syrup just a bit more. It'll thicken slightly and then more so in the fridge.

Pour the syrup over the kumquats, let cool and then refrigerate for up to two weeks.