10 Reviews 3 Pics
  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
Patty Hern
Recipe by  Patty Hern

“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.”

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Adjust Servings

Original recipe yields 1 pound



  1. 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.

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Reviews (10)

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This is the best recipe you aren't eating. I bought some kumquats on a whim and got them home, tried to eat one, and OMGYUCK. Like biting a lemon. So I decided to see what else could be done, and found this recipe. I cut them in half & de-seeded them; it doesn't specifically say to do that but I thought the description seemed to bear this idea out. I didn't drain mine at the end, and the sauce, as it cools, gels into ...well, jelly. The flavor can best be described as orange marmalade. We ate it over slices of pound cake, and I thought it was a great recipe! Thanks!



This made agreat side dish. I also saved the syrup I poured off and it makes a nice drink in club soda (like an Italian soda).If you like things very sweet you will want to ad more sugar.



This was a great recipe. I sliced the kumquats and added two teaspoons of cherry wine. After draining it, I used the 'juice' to prepare cranberry sauce.

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Amount Per Serving (16 total)

  • Calories
  • 117 cal
  • 6%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 29.5 g
  • 10%
  • Protein
  • 0.5 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet



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