I look forward to kumquat season each year! They are only in our local market for a very short while, so I was thrilled when I found this very old recipe that was reprinted in Hannaford's Fresh magazine. I made them exactly as shown, but I packaged and stored them in the freezer instead of in jars.
Just so you know, the online recipe calls for 2 "bags" of kumquats...the printed magazine says 2 pounds. These are great with poultry, fish, or pork...pretty much anything that calls for a sweet-spicy sauce on the side.
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