How can you not love cumquats, those little balls of sour goodness. Hard to find in this part of the world in shops, you have to know the location of a tree or have a good (Italian) neighbour. I was lucky this year, finding 2 trees in public spaces, and as few people know the delights of these golden globes, they were not much in demand. I came home with a basket full. This year I made Cumquats in Gin, and Cumquat Chutney.
You might also like to try Divine Cumquat Marmalade or Pickled Cumquats, or try some other jam – Crabapple and Pomegranate Jelly with Rosebuds. You can also browse all cumquat recipes here. Or explore our Preserves here and here.
Cumquats in Gin
To make the Cumquats in Gin, place equal quantities of pricked cumquats and sugar in a jar. Shake gently and some sugar will dissolve. Cover fruit and sugar with Bombay Sapphire gin. Gently rotate periodically until sugar dissolves. Don’t be too fussy if some sugar remains. Store in a cupboard for 3 months before eating. I then store mine in the fridge and it lasts for years, if we don’t eat them first.
You can eat those little globes as they are, or sliced into cakes or even salads. Serve with icecream. You can strain the liqueur and bottle, but I like to leave it in the jar with those globes and use both as the inspiration strikes me. Even in the evening with a glass of something good, and some top quality chocolate, these are divine.
Lucy tells me:
and the syrup from Cumquats and Gin, we recently discovered, sparks up a pile of bitter greens no end. Wonderful.