How To make Spicy Kumquat Relish
2 c (about 10 ounces) kumquats,
-sliced crosswise 1/2 c Dried apple chips
2 tb Thinly sliced crystallized
-ginger 3/4 c Brown sugar
2 tb Honey
1/4 ts Ground allspice
2 tb Cider vinegar
1/4 c Golden raisins
1/4 ts Dried red pepper flakes
1/2 c Coarsely chopped dried
-apricots This recipe is designed for a 1-quart Crockette crock pot. If you want to double or triple the recipe and cook it in a larger crock pot, make sure the pot is half full. In 1-quart Crock-Ette crock pot, combine all ingredients. Cover and cook on LOW for 8 to 9 hours. Cool; serve as an accompaniment to pork or chicken. Yield: about 2 cups One tbs contains: 44 cal., 0 prot.,12 g carb.,0 fat, 0 chol., 5 mg sodium.
How To make Spicy Kumquat Relish's Videos
Kumquat Fruit Tea (Taiwanese Style Tea Shop Recipe)
Hot Kumquat Fruit Tea is the perfect balance of tart sweetness as the flavors of kumquats and key limes make this drink so unique. ♥ Subscribe to Angel's Channel →
Printable recipe on my blog:
♥ From My Kitchen to Yours:
Double Wall Drink Serving Glass
Black Tea PG Tips brand
♥ Necklace of the Day:
from Dainty & Bold
-------------------------------------------------
Subscribe to my YouTube Channel for more Asian & Taiwanese recipes.
Follow my cooking adventures on:
Instagram
Facebook
Twitter
Pinterest
Full printable recipes & tips are on my website at:
Sweet & Sour Kumquat Pickle
Sweet & Sour Kumquat Pickle ????
Prep your kumquats by washing and drying them then add the following:
1kg kumquats, halved
Salt
1 tsp turmeric
3 tsp Kashmiri mixed masala
3 tsp mustard seeds
1 tsp chilli flakes
1 tsp peppercorns
60ml oil
Give it a good mix then prep your syrup.
Over medium heat add the following to a pot:
2 cups water,
± 2 cups white vinegar,
3 tablespoon cake flour,
3 tablespoon maizena (corn flour),
1 cup honey/ golden syrup
2 cups brown sugar,
Add this to kumquats and Mix well.
Set aside.
Lastly (important step for flavouring) add these ingredients to a pot for 5 minutes or until all spices have popped and you get that beautiful aroma:
1 teaspoon Mustard seeds,
Few stems Curry leaves,
1 teaspoon Whole jeera (Cumin),
1 teaspoon Sesame seeds,
Oil.
Pour while hot over kumquat mixture. Allow to cool, then store in airtight containers.
#kumquatpickle #inthekitchenwithyuvi
Kumquat pickle recipe in Tamil
If you liked this video, please give it a thumbs up and subscribe here: Click the notification bell and press all, so you never miss a video. You can access my channel easily by going to
How to make Kumquat Marmalade and how does it taste like?
Making Kumquat Marmalade from start to finish. Fresh, vibrant and a hint of spice, such a great way to wake up in the morning spread on toasted bread. Easy to make!!!
#kumquat
#marmalade
#citrus
Recipe Breakdown
430g Fresh Kumquats
(215g) Insides
430g Water
215g Kumquat Peel
215g Vanilla Sugar
12 pieces of Cloves
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
???? SUPPORT OUR CHANNEL ????
▶ Subscribe for more videos
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
How to make Vanilla Sugar - More than just putting pods in sugar - How to use all of the pod -
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
Music Credit
Reverie by Scott Buckley
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream:
Music promoted by Audio Library
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
Logo Creation
Made by a talented dear friend of mine whom I have spent many hours in the kitchen with.
Check out his links below.
Logo Animation: Andrea David Farnocchia
Instagram: andrea_farnus
LinkedIn:
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
Thank you for watching and we hope you enjoyed the video.
If you enjoyed this video, please leave a like, comment and subscribe.
See you next time.
Always remember to stay curious.
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
Kumquat Marmalade Moroccan Style Recipe - CookingWithAlia - Episode 170
To view written recipe, click this link:
Today we are making Kumquat marmalade Moroccan style! flavored with Star Anise and Orange Blossom Water! Kumquats have been called the little gold gems of the citrus family. They are believed to be native to China. It is the only citrus fruit that can be eaten skin and all. The peel is the sweetest part and can be eaten separately. The pulp contains the seeds and juice, which is sour. When eaten together, you get a sweet and sour taste which is unlike anything else. The seeds, however, should not be eaten.