Exclusive Candied Kumquats
Kumquats slit, seeded and flattened, macerated in sugar then slow-simmered with rock sugar until translucent and glossy, finished with osmanthus for a citrusy, throat-soothing preserve.
Instructions
- 1
Wash the kumquats.
- 2
Make vertical decorative cuts without cutting through the top or bottom.
- 3
Flatten and squeeze out the seeds.
- 4
Get everything ready.
- 5
Add a little sugar and stir well.
- 6
Marinate for a few days until the sugar dissolves.
- 7
Put clear water in the pot, add kumquats and the soup base.
- 8
Add a few pieces of rock sugar.
- 9
Bring to a boil over high heat, then reduce to medium-low heat and cook until the kumquats become translucent.
- 10
Turn off the heat.
- 11
Sprinkle osmanthus flowers.
- 12
So cold.
- 13
Put it in the bottle.
- 14
Finished product.
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Ingredients
Main Ingredients
- kumquatto taste
- Clear watera little
Seasonings
- rock sugara few pieces
- white sugarto taste