Maggies Lethal Kumquat Liqueur Recipes

KUMQUAT MARMALADE

Kumquat Marmalade image

I first heard of kumquats when I moved to Australia in 1982 -- and then I discovered that my neighbours had an abundant supply. Fruit shouldn't go to waste, so I adapted this recipe from 'The Complete Book of Fruit' by Leslie Johns and Violet Stevenson. I have successfully doubled and tripled this recipe, but you will probably need to cook it longer to reach the jelling point. Time does not include overnight standing.

Provided by Leggy Peggy

Categories Citrus

Time 1h45m

Yield 2 1/4 cups, 36 serving(s)

Number Of Ingredients 4

Ingredients

2 cups kumquats, sliced (some seeds removed)
4 cups water
1 1/2 cups sugar
1 -2 tablespoon brandy (optional)

Steps:

Slice the kumquats and put them in the water (in a pan that can be used on the stovetop). Let this stand overnight.
The next day, put the pan on the stovetop and boil the fruit until it is tender. Then pour the fruit mixture into a bowl and let stand for another night.
On the third day, transfer the fruit/water mixture to a cooking pot and add 1 1/2 cups of sugar. Add brandy if used. Boil this mixture until it jells (about 45 minutes).
Pour into warm, sterilised jars and seal. Or use a processing method you prefer.

Nutrition Facts : Calories 32.2, Sodium 0.9, Carbohydrate 8.3, Sugar 8.3

MAGGIE'S LETHAL KUMQUAT LIQUEUR

Maggie's Lethal Kumquat Liqueur image

This easy-to-make and delicious recipe is from my friend Maggie Smith-the Aussie, not the British, actress. Use the greater amount of kumquats to intensify the citrus flavour. Cooking time does not reflect the months needed for the liqueur to age fully.

Provided by Leggy Peggy

Categories Beverages

Time 10m

Yield 24 serving(s)

Number Of Ingredients 4

Ingredients

15 -30 kumquats, pricked
2 1/4 cups sugar (scant measure)
700 ml brandy
100 -200 g dark chocolate, melted

Steps:

Put the pricked kumquats, sugar and brandy in a jar that can be tightly sealed (should hold at least a litre). Store jar away from sunlight.
Every day for the next 14 days, turn the jar over and back to distribute the sugar. You don't need to shake the jar.
After the 14 days are up, keep turning the jar over and back at least once a week until the sugar has completely dissolved.
When the sugar has dissolved, use tongs or a slotted spoon to gently remove the kumquats. Leave the liqueur to age in the jar.
Dip these boozy kumquats in melted chocolate for a delicious treat with after-dinner coffee. Store in the freezer.
Six months later, the liqueur is ready to be bottled and enjoyed. Maggie saves interesting-looking smaller bottles to use for gifts.
Note: You can bottle the liqueur at three months (to give as a gift), but tell the recipient it is worth waiting the extra three months before tasting. The well-aged liqueur is thicker, sweeter and more syrupy.

Nutrition Facts : Calories 394.4, Fat 2.3, SaturatedFat 1.4, Sodium 3.4, Carbohydrate 21.9, Fiber 1.5, Sugar 19.9, Protein 0.8

KUMQUAT-TANGERINE LIQUEUR

Kumquat-Tangerine Liqueur image

Gifting a bottle of homemade liqueur will surprise, delight, and impress the lucky recipients on your list this year. The kumquat-tangerine version, pictured center, makes for a divine citrus drop cocktail, and can be sipped on its own chilled, like limoncello, too. You can download the free, printable gift tags you see on the bottles here.

Provided by Martha Stewart

Categories Cocktail Recipes

Time P3D

Yield Makes 5 to 6 cups

Number Of Ingredients 5

Ingredients

3 lemons
3 tangerines
1 1/4 cups kumquats, halved
1 bottle (750 milliliters) vodka, such as Smirnoff
1 1/2 to 2 1/2 cups Simple Syrup

Steps:

Peel strips of zest from lemons and tangerines with a vegetable peeler, avoiding white pith; reserve fruit for another use. Put zest, kumquats, and vodka in a large nonreactive jar; cover and let stand at room temperature 2 to 3 days. Stir in simple syrup to taste. Refrigerate 1 day.
Strain through a fine-mesh sieve, reserving some fruit for garnish, if desired. Divide among clean jars. Add some soaked fruit or strips of zest, if desired. Refrigerate up to 3 months.

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