Pickled Kumquats
An attractive accompaniment to mature cheese and fine pate.
500 g kumquats
250 g sugar
240 ml white vinegar
1 cinnamon stick
12 cloves
1. Wash kumquats thoroughly. Place in a large pan and cover with cold water.
Bring to the boil gently, cover and simmer for 30 minutes. Drain well.
2. In a large pan, mix the vinegar, sugar and spices and bring to the boil.
Add the part-cooked kumquats and simmer covered until they look transparent
(this should take about 45 minutes).
3. Gently lift the kumquats with a slotted spoon and pack into warm
sterilized jars.
Reduce the vinegar mixture until thick and syrupy. Pour over fruits to
cover. Seal firmly
This is the course of every evil deed, that, propagating still it
brings forth evil.
- Samuel Taylor Coleridge