Brandied Cumquats

    1 hour 15 minutes

    A decadent way to use those intriguing cumquats. Delicious with icecream, chocolate cake or just as they are. Great to give as gifts.


    New South Wales, Australia
    167 people made this

    Makes: 4 small jars

    • 750g ripe cumquats
    • water to cover
    • 1 cup white sugar
    • 2.5 cups water
    • For the spiced sugar syrup
    • 2 cups sugar (extra)
    • 2 cups water (extra)
    • 15cm stick cinnamon
    • 6 whole cloves
    • 6 pieces star anise
    • 4 whole allspice (optional)
    • 1 cup brandy or Cointreau

    Preparation:45min  ›  Cook:30min  ›  Ready in:1hour15min 

    1. Wash cumquats. Place in medium saucepan, cover with water. Bring to the boil, uncovered, for 15 minutes. Drain. Repeat this process three times. Drain
    2. Prepare light sugar syrup : Place sugar & water in large pan, stir over low heat till sugar has dissolved. Remove from heat. Pour prepared light sugar syrup over cumquats in saucepan, bring to the boil, uncovered, for 20-30 minutes, or until fruit is transparent and tender. Drain liquid from fruit, being careful not to break them.
    3. Prepare spiced sugar syrup : Place extra sugar, water, cinnamon stick (broken into several pieces), cloves, star anise and allspice into large pan, stir over low heat till sugar has dissolved. Simmer over low heat for three minutes.
    4. Pour spiced sugar syrup over cumquats, bring to the boil, and boil gently for 15 minutes. Remove pan from heat, add brandy (or Cointreau) and mix in lightly. Place fruit and syrup into hot sterilised jars, making sure you distribute pieces of cinnamon, star anise and allspice into each jar, seal. Allow to stand two weeks before using.


    You can easily double this recipe if you have a treeful of cumquats.

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    Reviews in English (2)


    I tried the recipe and I must say it certainly has one major advantage - you don't have to wait 6 months to get a taste. While it's not quite the same with the liqueur from cumquats with brandy, I honestly liked it.  -  27 Feb 2014


    This was much easier than I thought and the proof is yet to be in the tasting but looks and smells lovely. K  -  19 Dec 2015