CANDIED KUMQUATS (about 2 pints)
Good on ice cream or as a relish on rich savory dishes like roast duck or holiday turkey
1 pound kumquats, washed (about 2 cups)
1 cup granulated sugar
pinch of salt
1. Rinse and drain the kumquats, then slice them crosswise into 1/3 inch thick slices. Put them in a nonreactive saucepan and pour sugar over them, along with a pinch of salt.
2. Bring to a boil, then reduce the heat and simmer, stirring often, until the kumquats become translucent, about 10 to 15 minutes.
3. Transfer to sterilized jars and refrigerate; they will keep for several weeks.
from Edna Lewis and Scott Peacock, The Gift of Southern Cooking