Kinkan Kanro-ni

kinkan3Kinkan is the Japanese word for kumquat, and they are quite common in Japan. There’s a kumquat tree in my neighbor’s yard. In the supermarket, they are available, like most citrus, in the winter. I don’t think they’re very popular in the U.S., at least, not in the northeast. They’re bitter inside, but the skin is sweet. In this recipe, they are candied, and can then be used in a variety of ways. I chopped some up and put them in Christmas cookies this year.

350g (12 oz) kumquats
320mL (1-1/3 cups) water
1 cup sugar


kinkanKumquats have seeds in them, and if you want to remove them, you can cut some vertical slits in the kumquats before boiling. If you don’t remove them, though, it’s no problem – you can either eat them along with the candied fruits, or remove them while cutting or eating them later.

kinkan2Fill a saucepan with water and bring to a boil. Add the kumquats and boil for 3 minutes, then drain. If desired, you can repeat the boiling process. After they are cooked, soak them in cold water for 5 minutes.

Place the 320mL/1-1/3 cups water and the 1 cup sugar in a saucepan. When the sugar dissolves, add the kumquats. Bring to a low simmer and cook until the syrup is almost gone, about 45 minutes.

The candied kumquats should be stored in the fridge. You can eat them plain, use them as a topping, or mix them into cookies or bread. I added them to biscotti.


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