Kumquat Margaritas Recipes

KUMQUAT MARGARITAS

Kumquat Margaritas image

These golden margaritas bring a bit of sunshine to a winter table. Eye-catching kumquats are the secret ingredient. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 20m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

4 lime wedges
3 tablespoons kosher salt
1 pint kumquats (about 30)
3/4 cup tequila
3 tablespoons lime juice
3 cups crushed ice
1/3 cup sugar

Steps:

Using lime wedges, moisten the rims of four margarita or cocktail glasses. Sprinkle salt on a plate; dip rims in salt. Set glasses aside., Place tequila in a blender. Rinse kumquats; cut in half and remove seeds. Add to blender; cover and process until pureed. Strain, discarding skins and pulp., Return puree to blender. Add the lime juice, ice and sugar; cover and process until blended. Pour into prepared glasses. Serve immediately.

Nutrition Facts : Calories 266 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2965mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 9g fiber), Protein 3g protein.

HOMEMADE KUMQUAT MARMALADE

Homemade Kumquat Marmalade image

A great way to use kumquats from our trees.

Provided by Cindy Larkins

Categories Jams and Jellies

Time 12h50m

Yield 20

Number Of Ingredients 5

Ingredients

1 pound kumquats
⅔ cup water
3 tablespoons powdered fruit pectin
2 cups sugar
1 teaspoon vanilla

Steps:

Inspect four 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
Rinse kumquats; cut in half and remove seeds. Place in a food processor and process until coarsely chopped.
Combine kumquats and water in a saucepan. Stir in pectin and bring to a full rolling boil over high heat, stirring constantly. Stir in sugar and vanilla; return to a full rolling boil. Boil and stir 1 minute.
Remove from heat; skim off foam. Ladle hot mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 94.1 calories, Carbohydrate 23.6 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.4 g, Sodium 2.5 mg, Sugar 22.1 g

KUMQUAT MARGARITAS RECIPE

Kumquat Margaritas Recipe image

Provided by sandy_h

Number Of Ingredients 6

Ingredients

8 oz kumquats
1 1/4 cups water
1/4 cup sugar
3/4 cup tequila
1/2 cup lime juice
1/4 cup Grand Marnier

Steps:

Combine kumquats and water in a blender and puree until mostly smooth. Pour the mixture through a fine-mesh sieve into a medium saucepan, pressing on the solids to extract as much liquid as possible. Add sugar and bring to a boil over high heat. Reduce heat to a simmer and cook, stirring occasionally, until thick and syrupy, 20 to 25 minutes. Let cool to room temperature, about 15 minutes. Let cool to room temperature, about 15 minutes, then refrigerate until cold, about 1 hour. Mix tequila, lime juice and Grand Marnier with 1/3 cup of the kumquat reduction. Serve over ice in salt-rimmed glasses, if desired.

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