Kumquats in Spiced Syrup with Cloves, Cinnamon, and Star Anise

Serving size:
 2 Quarts


    • 4 c
    • water
    • 2 c
    • sugar
    • 9
    • cloves (whole, divided)
    • 3
    • star anise (divided)
    • 2 lb
    • kumquats (washed, each one pierced several times with a toothpick)
    • 1
    • vanilla bean (split in half lengthwise, divided)
    • 1 c
    • brandy
45 minutes
Ready in
45 minutes


Try this spiced fruit with couscous or alongside roasted meats.It would also be great stirred into steel cut oats in the morning.

Adapted from Cooing Light magazine.


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.

Special Diets: