Cumquats in Brandy

    14 days 15 minutes

    Cumquats have a unique taste. Their sweet and sour flavour makes them one of Australia's favourite citruses. To mix cumquats with brandy is truly a fascinating experience. Dip the boozy cumquats in melted chocolate, bury them in ice cream or put them in a cake and you will discover a decadent taste you will never forget. Plus, the cumquat-brandy liqueur is heavenly. It also makes for a great gift when poured in a small, intricate bottle.


    Victoria, Australia
    104 people made this

    Makes: 1 large jar

    • 750g cumcuats
    • 1 bottle (750ml) brandy - any brand would do
    • 2 cups (450g) white sugar
    • 1 stick (15cm) cinnamon - cut in small bits
    • 6 whole star anise
    • 4 allspice berries

    Preparation:15min  ›  Extra time:14days soaking  ›  Ready in:14days15min 

    1. Sterilise a fine skewer and prick each cumquat in several places. This will allow the fruit syrup and the brandy and sugar to mix.
    2. Take a big jar (preferably larger than 1 litre but you can also use several smaller ones) and start layering cumquats and sugar. Don't forget to place some cinnamon, star anise and allspice in each layer.
    3. Pour the brandy to over the cumquats.
    4. Seal the jar tightly and store it in a cool dark place.
    5. Every day for the next two weeks turn the jar over. One day it should sit in its bottom, on the next on the cap. Continue turning the jar until all traces of sugar have disappeared. Keep in mind that it will take more than 14 days for all the sugar to dissolve.
    6. After the sugar has dissolved, you can take out the cumquat fruits with a spoon and eat them or you can leave them to mature along with the liqueur. Personally, I think that you should leave them. It needs from three to six months to mature properly, so the choice is yours.

    See it on my blog

    Sweet and Sour Delight: Cumquats in Brandy

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