Kumquats — small, oval citrus jewels — are treasured for their surprising contrast of flavors: the sweet, fragrant rind and the tart, tangy pulp inside. Native to China, their Cantonese name kin ku translates to “golden orange,” a fitting description for this bright, sunshiny fruit.
This recipe celebrates kumquats two ways: as a fragrant homemade kumquat liqueur that mellows beautifully over time, and as chocolate-dipped candied kumquats—a delightful bonus that makes elegant little gifts or after-dinner sweets. The process is slow and simple, rewarding patience with golden, citrus-kissed spirits and glossy confections that capture the essence of winter citrus.
INGREDIENTS:
Kumquat Liqueur
30 kumquats, pricked all over with a toothpick or skewer
2 1⁄4 cups sugar
700 ml brandy
Chocolate Coating
7 ounces good quality dark chocolate, melted
METHOD:
Prepare the liqueur:
Place kumquats, sugar, and brandy in a clean glass jar with a tight-fitting lid. Seal the jar and shake gently to mix. Store in a cool, dark place.
For the first 14 days, invert or gently shake the jar once or twice daily to help dissolve the sugar. If the sugar isn’t fully dissolved after two weeks, continue turning the jar once a week until the liquid is clear—this may take up to 28 days.
Once the sugar is completely dissolved, remove the kumquats with a slotted spoon or tongs. Reserve them for dipping. Reseal the jar and let the liqueur age undisturbed in a cool, dark place for about 6 months to develop its flavor and aroma.
Make the chocolate-dipped kumquats:
Line a baking sheet with parchment. Dip each brandy-soaked kumquat halfway into the melted dark chocolate, letting any excess drip off. Arrange on the lined sheet and chill or freeze until firm. Store in an airtight container in the freezer.
Finish the liqueur:
After aging, strain the liqueur through cheesecloth into a clean glass bottle. Decant into decorative bottles for gifting or storing.
SERVING SUGGESTIONS:
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Serve the kumquat liqueur chilled or over ice as a digestif.
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Add a splash to sparkling wine or champagne for a festive cocktail.
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Drizzle a spoonful over pound cake, gelato, or poached pears.
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Enjoy chocolate-dipped kumquats alongside espresso or dessert wine.
GIFT PRESENTATION IDEAS:
For the Liqueur:
Decant the golden liqueur into small, clear glass bottles to showcase its warm hue. Add a cork or swing-top cap, then tie a narrow satin ribbon or jute string around the neck. Attach a simple handwritten tag noting “Kumquat Liqueur – Aged Six Months” and the year it was made. Small sprigs of rosemary, dried orange slices, or cinnamon sticks make lovely accents tied beneath the tag.
For the Chocolate-Dipped Kumquats:
Arrange the glossy chocolate-coated kumquats in small parchment-lined tins or glass jars. Dust lightly with edible gold flakes or powdered sugar for a festive touch. Seal and tie with a ribbon and tag labeled “Chocolate-Dipped Kumquats – Keep Refrigerated.”
Pairing Idea:
Bundle a small bottle of liqueur with a tin of chocolates in a basket or box lined with crinkled tissue. Add a note card with serving suggestions — such as “Enjoy chilled or drizzled over ice cream.”
