Kumquat Ginger Syrup
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 3 cups
Author: Emily Clifton - Nerds with Knives
- 7 oz kumquats about 25 or so, cut crosswise into thin slices
- 4 oz ginger (about 4 thumb-sized pieces), sliced into 1/4 inch medallions
- 1 1/2 cups sugar
- 1 1/2 cups water
Place everything into a saucepan and bring to a boil. Lower the heat and simmer gently until the kumquats soften and begin to look slightly translucent, 15-20 minutes. Allow the syrup to cool, then transfer to a clean jar. Will keep for several weeks in the refrigerator.