Cumquat Recipes

Tracy Rutherford’s Spiced Cumquats 

1kg cumquats
1 1/2 cups (330g) caster sugar
1/2 cup (125mL) water
1 cinnamon stick
6 lightly crushed cardamom pods
1 teaspoon fennel seeds
1 teaspoon coriander seeds

1. Halve the cumquats lengthways and prise out any pips. Combine the sugar, water and cumquats in a large saucepan and stir over low heat, without boiling, until the sugar has dissolved.
2. Add the spices, stir to combine. Cover and bring to the boil over medium-high heat, then reduce the heat slightly and simmer for 10 minutes. Spoon into sterilised jars (2 x 500mL or 4 x 250mL) and seal tightly. Store in a cool, dark place for up to 6 months. Refrigerate after opening, and use within 6 weeks.
Note: these are great with roast duck or pork.

And for our recipes for Cumquat marmalade and Cumquat brandy, click here