Kumquat Vanilla Marmalade for Valentine’s Day

by Dorothy Reinhold on February 9, 2014


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As Valentine’s Day nears, I reach for my recipe box, not for reservations.

We never go out on that day, because in restaurant land, it is fraught with peril – too many people vying for too few seats, harried servers trying to turn tables, overworked cooks who must make memorable meals for a room of 100 people who all want to eat at exactly the same time. It’s just not a relaxing time, in my opinion.

Better to celebrate your special person at home. But keep it simple in the kitchen; this might not be the night for an elaborate meal.

I have made a simple jammy preserve out of kumquats, which are perfectly in season right now. In fact, if you live in Southern California, you may have a kumquat tree in your backyard or a neighbor’s yard. If so, you’re in tall corn! If not, you should be able to find kumquats in the specialty area of the produce section.

I’ll serve this to the professor as a part of appetizers – on top of a cracker or baguette slice with brie, or a cracker with foie gras (or poor man’s foie gras aka liverwurst!). Along with a flute of champagne, it’s a sweet and savory start to a simple dinner, followed by a salad, some bread and how about a bite of See’s chocolate for dessert?

It’s also wonderful with a spoonful added to homemade vinaigrette to dress up your salad, and on toast the next morning for breakfast. Talk about a utility player of a condiment!

Recipe: Kumquat Vanilla Marmalade

Summary: Sweet-tart kumquats marry intense vanilla for a Dreamsicle-Creamsicle flavor. It’s wonderful on crackers with cheese or foie gras, liverwurst or a slice of prosciutto.

Ingredients

  • Kumquats on Shockingly Delicious2 cups whole kumquats (I used kumquats from Frieda’s Produce)
  • 1 cup water
  • 1 cup sugar
  • ½ teaspoon Heilala vanilla bean paste

Instructions

  1. Thinly slice the kumquats (paper thin, skin AND flesh) and remove and discard seeds. Place kumquats, water and sugar in a medium pot. Heat until it reaches a boil, then turn heat down to simmer. Cook, uncovered, for 10-15 minutes, stirring occasionally and adding the vanilla bean paste halfway through.
  2. When done, the kumquats will be tender and the liquid will be thickened to a syrup.
  3. Remove from heat and scrape into a squeaky-clean lidded jar. Cool and refrigerate. (Note: this is not canned, so it is not able to stay on the pantry shelf but must be refrigerated.)
  4. Makes about 1 ¼ cups (+ or -).

Source

Slightly adapted from “Lark: Cooking Against the Grain,” by John Sundstrom (2013; Community Supported Cookbooks)

Sunday Supper

See this page for all the wonderful #SundaySupper dishes I have made since I joined this group, and links to all the other delicious dishes made by my fellow cooks.

Preparation time: 15 minutes
Cooking time: 15 minutes
Diet type: Vegetarian, vegan
Diet tags: Reduced fat, Gluten free
Number of servings (yield): 8
Culinary tradition: USA (Nouveau)
My rating 5 stars:  ★★★★★ 

Sunday Supper badgeToday’s Sunday Supper  recipes

This week our #SundaySupper blogger crew is celebrating Valentine’s recipes for two, hosted by Susan from The Girl in the Little Red Kitchen. Check out the variety of things we have cooked up for you! Try this succulent Kumquat Vanilla Marmalade or find something else from the menu below that sets your heart aflutter:

Alluring Appetizers:

Exquisite Entrees:

Decadent Desserts and Drinks:

Join us around the family table for #SundaySupper 

TwitterBird on SundaySupper

  • Twitter how-to: Follow the #SundaySupper hashtag throughout the day on Twitter to see our recipes. To join the conversation anytime, simply use the #SundaySupper hashtag to share your favorite tips and recipes.
  • Pinterest: Check out our #SundaySupper Pinterest board for more recipes and photos.
  • Join: To join the Sunday Supper Movement, sign up by clicking here → Sunday Supper Movement.

Disclosure: Frieda’s Produce sent the kumquats for recipe testing. Cut kumquat image courtesy Grant Cochrane | Freedigitalphotos.net. 

{ 40 comments… read them below or add one }

Shannon R February 9, 2014 at 10:38 am

We go out because I LOVE watching the awkwardness of new couples. We once had a couple on the brink of divorce beside us, it was a great show. Last year my husband was over an hour late (traffic) and it was funny to sit around and watch people watch the girl who was “stood up”. I find it all amusing.

Reply

Dorothy Reinhold February 9, 2014 at 11:32 am

Shannon,
Ha! I never heard that as a reason to go out on Val Day before! Interesting!

Reply

Tara February 9, 2014 at 9:51 am

I hear you on the perils of going out for Valentine’s Day, we don’t even think about it!! I would much rather stay home and make your delicious marmalade with my sweetie!!

Reply

Dorothy Reinhold February 9, 2014 at 11:33 am

Tara,
Sweets for the sweetie!

Reply

DB-The Foodie Stuntman @ Crazy Foodie Stunts February 9, 2014 at 9:25 am

Hahahaha. We both have the same take on Valentine’s Day. Looks delicious, but how did you get your hands on some foie gras?

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Dorothy Reinhold February 9, 2014 at 11:33 am

DB,
Or pate, or like I say, “poor man’s foie gras,” which is what I call liverwurst. Does anyone but me still eat liverwurst? I love it!

Reply

Courtney @ Neighborfood February 9, 2014 at 9:09 am

This is lovely! I like to stay in on Valentine’s Day and then go out for brunch that weekend. Much less crowded and harried, plus it’s cheaper! 🙂

Reply

Dorothy Reinhold February 9, 2014 at 11:34 am

Courtney,
Smart idea for a brunch date!

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Lizthechef February 9, 2014 at 8:29 am

Beautiful marmalade – I really like your recipe. Ditto, we never go out for V Day – we eat better at home and way healthier.

Reply

Dorothy Reinhold February 9, 2014 at 8:52 am

Liz,
Yep, you’re right about the healthier aspects of home.

Reply

Stacy February 9, 2014 at 8:28 am

I make kumquat marmalade when I can get them too, Dorothy. One of my favorites had chili peppers but next time I’m going to add vanilla!

Reply

Dorothy Reinhold February 9, 2014 at 8:52 am

Stacy,
Vanilla makes it dreamy!

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Andrea (From the Bookshelf) February 9, 2014 at 7:53 am

Wow, that sounds great

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Dorothy Reinhold February 9, 2014 at 8:22 am

Andrea,
Oh yeah, it IS!

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Katy February 9, 2014 at 7:49 am

What a beautiful and fragrant marmalade! Homecooking for Valentine’s Day is best I think, restaurants do tend to be disappointing!

Reply

Dorothy Reinhold February 9, 2014 at 8:23 am

Katy,
You’re right…it smells really good!

Reply

Jennifer Miller February 9, 2014 at 7:39 am

We always cook at home for Valentine’s Day dinner as well! I think it always tastes better! 🙂 And this marmalade looks soooo good!

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Dorothy Reinhold February 9, 2014 at 8:23 am

Jennifer,
I am so glad to hear I’m not the only one who stays in.

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Susan February 9, 2014 at 7:32 am

Oh yes, paired with brie and some crusty bread! Sounds perfect and lovely.

Reply

Dorothy Reinhold February 9, 2014 at 8:23 am

Susan,
Yes!

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Roz February 9, 2014 at 7:27 am

Sounds like you’ve got a great plan to enjoy Valentine’s Day every year! I’ve never had a kumquat in my entire life, but I LOVE so many flavors, ordinary and unusual, of jams, jellies and preserves! Thanks for such a creative recipe! Roz

Reply

Dorothy Reinhold February 9, 2014 at 8:24 am

Roz,
You MUST try kumquat. It is a magnificent flavor!

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Jennifer @ Peanut Butter and Peppers February 9, 2014 at 6:26 am

Yum! What a wonderful marmalade! I simply love it!! It’s perfect!!

Reply

Dorothy Reinhold February 9, 2014 at 6:27 am

Jennifer,
Thank you! And the fact that it makes just one jar of jam is also a blessing.

Reply

Tammi @ Momma's Meals February 9, 2014 at 5:21 am

What a nice little sweet treat for a your sweetheart! Thank you for sharing!!

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Dorothy Reinhold February 9, 2014 at 5:53 am

Tammi,
I really, truly think it is the little, everyday things that matter.

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Nichole C February 9, 2014 at 5:08 am

Yum! I am all about simple, lovely bites.

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Dorothy Reinhold February 9, 2014 at 5:54 am

Nichole,
Me too! One delicious bite can make the meal!

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Melanie February 9, 2014 at 4:52 am

Sounds amazing – so bright and fresh!

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Dorothy Reinhold February 9, 2014 at 5:55 am

Melanie,
Exactly right. A bright flavor to perk up nearly anything you apply it to.

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Alice // Hip Foodie Mom February 9, 2014 at 4:38 am

Dorothy, what a great recipe! totally agree and hear you on what you’re saying about restaurants on Vday. . We haven’t gone out on Vday since before we got married! after that, we would just always stay in and cook but ironically this year we’re going out with a group of people. . and we’re going out on Saturday, rather than Friday so hopefully that will lessen the craziness a little. . what am I saying? probably not! I’m sure I’m in for some excitement 😛

Reply

Dorothy Reinhold February 9, 2014 at 5:55 am

Alice,
I think you’ll be fine on Saturday!

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Shaina February 9, 2014 at 4:33 am

I’ve always wondered about kumquats! Now I will definitely have to look for them in the grocery store

Reply

Dorothy Reinhold February 9, 2014 at 5:56 am

Shaina,
They’re like an inside-out orange (only tiny!) — sweet on the OUTSIDE SKIN, and sour in the flesh.

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Liz February 9, 2014 at 3:47 am

Love that first sentence! I totally agree. And this is one marmalade I would make…no canning involved…perfect.

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Dorothy Reinhold February 9, 2014 at 5:57 am

Liz,
I rarely can anymore. I say just make a jar or two of the thing, and keep one in refrig and one in freezer.

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The Ninja Baker February 9, 2014 at 3:41 am

Now I finally know what to do with a kumquat! Thank you, Dorothy, for the inspiration to play more with kumquats…and vanilla bean paste =)

Reply

Dorothy Reinhold February 9, 2014 at 5:58 am

Kim/Ninja,
You would find oh so many things to put kumquat marmalade on! Many of your baked goods would rock with this on!

Reply

Renee February 9, 2014 at 3:30 am

I just recently tried kumquats and very much enjoyed them. I can see this would be a great marmalade instead of the regular old orange.

Reply

Dorothy Reinhold February 9, 2014 at 5:58 am

Renee,
I encourage you to experiment with them. You would make something delicious, I am certain!

Reply

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