Candied Bourbon Chili Kumquats

February 6, 2014

Kumquats on the Simmer

Kumquats on the Simmer

This year I have been able to source locally grown and pesticide free Kumquats which is always a plus.   I wanted to experiment a bit and got some inspiration from Kaela over at the Local Kitchen blog.   I modified her recipe and technique a bit, and I used Dried De Arbol Chili along with the Bourbon.  For my taste, these pack a spicy punch, but for those that love spicy, these are quite mild.   They pair beautifully with chicken, pork and duck as well as sweet/spicy toppings for cheesecake and ice cream.  

You can use the jarred syrup to make a kumquatini or two in the heat of the summer, just fabulous!  They make lovely gifts as well.  This is the recipe that I use to make the jars for my Farmer’s Market customers. It can easily be cut in half for smaller batches.   I hope that you enjoy!

 

 

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  1. Beautiful – such a creative recipe, Wendy. I love when you post!

    Comment by Lizthechef — February 6, 2014

  2. Thanks so much Liz for your kind words!!

    Comment by wendyread — February 6, 2014

  3. Can’t wait to try these, they sounds so delicious with the kumquat tang, sweetness, heat and bourbon flavours – wonderful!

    Comment by Patricia Shea — February 7, 2014

  4. What a lovely recipe…wish we had Kumquats over here x

    Comment by Angharad — February 7, 2014

  5. These sound lovely! Kumquats are something I never know what to so with, this is such a nice idea!

    Comment by Jayne — February 8, 2014

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