Kumquat Marmalade
This Kumquat Marmalade with Champagne and Figs recipe is loaded with fantastic flavors. It features spices and dried fruits and makes for a fantastic spread that pairs well with anything from ice cream to ham.
Servings: 0
Equipment
- Medium pot
Ingredients
- 3 1/2 cups champagne
- 1/2 cup honey
- 2 cinnamon sticks
- 4 cardamom pods
- 40 kumquats
- 20 dried figs trimmed and roughly chopped
- 1/2 cup raisins
- 1 tsp. vanilla extract
- 1 Tb. rose water optional
Instructions
- Add the honey and champagne to a medium-sized pot and bring to a boil, mixing as it heats.
- Reduce to a simmer and add the cardamom and cinnamon.
- Roughly chop the kumquats, removing as many seeds as possible, then add them to the champagne and honey mixture.
- Add the dried fruits and continue to simmer for about 30 minutes or until the fruits are tender and the mixture is thick.
- Remove the cinnamon sticks and any kumquat seeds that remain.
- Turn off the heat and let the mixture sit until cool.
- Place the cooled mixture in a blender or food processor and blend to break up the fruit and pulverize the cardamom.
- Return the mix to the pot and add in vanilla and rose water, if using.
- Spoon into jars and store in the fridge.
Notes
You can substitute sparkling cider or any other fruit juice for champagne. Because this option is sweeter, you may want to reduce the amount of dried fruit.
You can also substitute water for the champagne. By doing this and reducing the amount of dried fruit, you’ll end up with a less sweet, but still very flavorful, final product.