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I've personally taste-tested a variety of kumquat substitutes to find the best one for every cooking occasion. Whether you're on the hunt for the closest flavor match, in need of a last-minute pantry substitute, or want a swap that fits your diet, I've got the answers. The best substitutes for kumquats are calamondins and limequats.

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1. Combine Kumquats and Water. Combine the thin slices of kumquats with the water in a large pot. 2. Bring to a Boil. Bring the kumquat-water mixture to a rolling boil, before reducing the heat and allowing the ingredients to simmer for about 45 minutes until the rinds are very tender. 3.

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Drop the fruit into the sugar syrup and continue to simmer for 15 minutes for kumquats or 20 minutes for lemons. Step 4. Remove from heat and leave the fruit steeping in the syrup unrefrigerated for 8 hours or overnight. Step 5. Bring the syrup and fruit to a boil, then reduce to a simmer for 10 minutes. Cool and store in a glass jar.

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Prep Work: Preheat the oven to 350F (175'C). Spray a (9x5) round cake pan with baking spray, set aside*. Mix sliced kumquats, 1/4 tsp ginger and sugar together. Keep aside. Make the Kumquat Ginger Cake: Sift together flour, baking powder, salt in a large bowl. Whisk together, yogurt, sugar, and eggs, to form a batter.

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A kumquat is a citrus fruit whereas a loquat is related to apples, pears, apricots, and cherries. A loquat tastes very different from a kumquat and has a mild flavor resembling a mango or a peach. A few good substitutes for kumquats include clementines, oranges, lemon slices, calamansi, and berries with a dash of lemon juice.

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Add in 3 cups of water and the sliced kumquats. Allow the fruit and water to sit for 3-4 hours, so that some of the pectin can extract into the water (this step can be skipped for a slightly lower yield). Turn on the pot and bring the mixture to a simmer. Cook for 35 to 45 minutes, adding a bit of water if necessary.

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In a large pot, bring the water and sugar to a simmer. When the sugar is fully dissolved, add the kumquat slices and simmer for 20-30 minutes, until the rinds are soft and slightly translucent. Remove the kumquat slices and let cool completely on a wire rack. Tip: Use the leftover simple syrup for cocktails!

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After 30 to 45 minutes, place on the stove and bring to a boil over medium-high heat. Reduce the heat and simmer on medium-low for 25 minutes, or until softened and syrupy (jam-like consistency with chunks of kumquats). Transfer the marmalade into a large glass jar (or more smaller jars) with a tight-fitting lid.

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In a large pot, add chopped kumquats, water, juice, sugar, spices. Mix everything and marinate for 15 minutes. Place the same pot on high flames till the first boil comes. Stir on high flames for 5 minutes and then reduce the flame and cover cook for 30 minutes. Stir every 5 minutes.

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Rind protects the fruit from spoiling, but the fruit spoils fast when it does start to rot. So, with those criteria to meet, let's check out these substitutes! 1. Clementine Sections. There's a reason that we made so many orange and citrus fruit comparisons when we were outlining the profile of the Kumquat.

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How to eat kumquats. Kumquats can be eaten fresh out of hand whole—rind and all. The skin of the kumquat is sweeter than the flesh. Roll a kumquat between your fingers to mingle the sweet skin and tart flesh, then eat the whole fruit or slice it and add it to fruit salads. Kumquats can be used to make preserves, marmalades, relishes, and sauces.

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Drain the kumquats, reduce the syrup, and add the kumquats back: Drain the kumquats through a sieve set over a bowl. Return the syrup to the pan and simmer for 5 minutes to reduce the syrup. Combine the kumquats and 1/4 cup of the syrup together. Serve or jar and refrigerate. Can be stored for up to two weeks. Elise Bauer.

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John Cox, Chef/Partner, Cultura. "At the height of their season, kumquats are fantastic thinly shaved over raw fish or tossed into a spring radish salad. I also like to preserve them to use.

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Put the kumquat slices in a jar. Don't pack them in tightly, just put them in there. Pour in honey to cover the kumquat slices. So far so good! It looks great! Within an hour, when you shake the jar a little bit, the contents will begin to slosh. This means the kumquats are releasing their juice and the sugar is penetrating the fruit.

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Calamondins are thought to be a naturally occurring hybrid of kumquat and mandarin orange. See the 'Substitutions' section for more information. Orangequat/Mandarinquat - Any of several mandarin or sweet orange hybrids. Larger than a kumquat, and somewhat like a calamondin. Limequat - Any of several key (Mexican) lime hybrids. Much more.

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1. Clemetine or tangerine segment. Clementines and tangerines are different from each other, but they can both be substituted for kumquats. They're both small, sweet, and less acidic than an orange. The rind is thin, so they can easily be peeled. If your recipe is for a salad and you need halved kumquats, then tangerine or clementine segments.