Kumquat Sour Recipes

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KUMQUAT SOUR



Kumquat Sour image

Greet Thanksgiving guests with a tart and tangy bourbon cocktail. Candied kumquats add a festive garnish. Also Try:Rosemary Vodka Tonics

Provided by Martha Stewart

Categories     Cocktail Recipes

Yield Serves 2

Number Of Ingredients 6

3 ounces freshly squeezed sour orange juice, plus more for rimming glass
Granulated sugar, for rimming glass
Ice cubes
4 ounces bourbon
2 ounces kumquat syrup (from Candied Kumquats)
5 or 6 Candied Kumquats halves

Steps:

  • Moisten the rim of two rocks glasses with sour orange juice. Place sanding sugar on a shallow dish and dip rim of each glass in sugar to coat; fill glasses with ice and set aside.
  • Fill a cocktail shaker with ice; add orange juice, bourbon, and kumquat syrup. Cover and shake until well combined. Strain into prepared glasses and garnish each with candied kumquats; serve.

KUMQUATS



Kumquats image

Kumquats are entirely edible when ripe, rind and all (although the seeds should be removed). They may be eaten as is, with seeds removed, cut in half, or sliced thinly and used as a garnish for a meat platter or in salads.

Provided by Patty Hern

Categories     Desserts

Time 35m

Yield 16

Number Of Ingredients 3

1 pound ripe kumquats
2 cups white sugar
¼ teaspoon ground cinnamon

Steps:

  • Wash kumquats and cover with water in a non-aluminum saucepan. Bring to a boil and simmer for 30 minutes. Add sugar and cinnamon, return to a boil and cook for 5 minutes. Remove from heat and drain.

Nutrition Facts : Calories 117 calories, Carbohydrate 29.5 g, Fat 0.2 g, Fiber 1.9 g, Protein 0.5 g, Sodium 2.8 mg, Sugar 27.6 g

CANDIED KUMQUATS FOR SOUR LEMON CAKE



Candied Kumquats for Sour Lemon Cake image

Garnish Martha's Sour Lemon Cake with these delicious candied kumquats.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 cups

Number Of Ingredients 2

2 cups kumquats, washed
2 cups sugar

Steps:

  • Using a needle or a toothpick, prick small holes in kumquats all around; set aside.
  • Bring sugar and 2 cups water to a boil over medium-high heat. Cook, stirring, until sugar dissolves. Reduce heat to simmer and add kumquats; let simmer for 2 hours.
  • Remove from heat and let stand until cooled to room temperature. Place kumquats and liquid in an airtight container; refrigerate overnight.

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