A friend of mine gave me a couple of kilograms of Cumquats last Friday. I was not sure about what to do with them all, so I did a bit of research.
A Cumquat is a very small citrus, that grows well in colder climates. It also grows well in pots or a large container. Wikipedia states;
"The Round Kumquat (also Marumi Kumquat or Morgani Kumquat) is an evergreen tree, producing edible golden-yellow coloured fruit. The fruit is small and usually round but can be oval shaped. The peel has a sweet flavour but the fruit has a sour centre. The fruit can be eaten raw but is mainly used to make marmalade and jelly. It is grown as an ornamental plant and can be used in bonsai. This plant symbolises good luck in China and other Asian countries, where it is sometimes given as a gift during the Lunar New Year. It's more commonly cultivated than most other kumquats as it is cold tolerant. It can be kept as a houseplant."Now when they mean sour, well all I can say is that sour is not the word for this fruit. My tongue is still stinging from the first time I ate one. The peel is actually sweeter than the centre!
I have kept some aside for marmalade to go with the other citrus I have grown, however I turned a kilo of them (2.2lbs) into something I have been meaning to try for a long time. Cumquat Brandy!
Here is the recipe;
Cumquat BrandyNow, I am yet to try it, but I reckon that it should taste just like Cointreau. Well here is hoping anyway. I will let you know in six months time!
Cumquats, sugar and a bottle of brandy.
Prick the cumquats all over with a skewer or darning needle. Place in a large jar with the sugar and brandy. Shake or stir each day until sugar is dissolved (about 10 days).
- 1kg cumquats
- 500g sugar (you can use 375g sugar if preferred, or more than 500g for a sweeter liqueur)
- 1 bottle brandy
Leave 6 months before using brandy, at which point the cumquats can also be consumed.
Has anyone else tried this type of home made liqueur? I am dying to find out if it will be worth the wait.