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

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