- 4 c
- 2 c
- cloves (whole, divided)
- cinnamon sticks (divided)
- star anise (divided)
- 2 lb
- kumquats (washed, each one pierced several times with a toothpick)
- vanilla bean (split in half lengthwise, divided)
- 1 c
Try this spiced fruit with couscous or alongside roasted meats.It would also be great stirred into steel cut oats in the morning.
Combine the water and sugar together in a large saucepan over medium-high heat. Bring to a boil, stirring until the sugar dissolves. Add 3 cloves, 1 cinnamon stick, and 1 star anise. Reduce heat to low, and simmer for 5 minutes, stirring occasionally. Gently add the kumquats, and allow to cook 18-20 minutes, until tender. Use a slotted spoon to transfer the kumquats to 2 1-quart jars. Add 3 cloves, 1 cinnamon stick, 1 star anise, and half of the vanilla bean to each jar.
Return the sugar mixture to a boil for 4 minutes. Strain, discarding the spices. Pour 2 cups of the liquid into each jar, followed by 1/2 cup of brandy in each jar. Seal jars and shake well. Keep in refrigerator; wait two weeks before enjoying.