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Candied Kumquats for Chocolate Kumquat Cake

Use the poaching syrup for brushing cake tiers of the Chocolate Kumquat Cake. These can be prepared up to one month ahead.

  • Yield: Makes 4 pints

Photography: Dana Gallagher

Source: Martha Stewart Weddings, Fall 2001


  • 4 pints kumquats
  • 6 cups sugar
  • 4 cups water


  1. Rinse the kumquats, and place them in a large saucepan with cold water to cover. Bring to a boil over medium-high heat. Drain kumquats immediately, and then repeat the process two times, always starting with cold water.
  2. Place the kumquats, sugar, and the 4 cups water in a large saucepan. Bring to a boil. Immediately remove from heat, and allow to cool completely in syrup. Transfer kumquats in syrup to an airtight container and refrigerate until using.

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