No-Cook Candied Kumquats are the tangy-sweet fruit treat you didn’t know you needed. Thinly sliced kumquats soaked in honey to candy them — that’s all it takes!
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Once you make today’s recipe for No-Cook Candied Kumquats, you’ll keep them on hand all the time. Whenever a dish needs some oomph, I chop a few and fling them on. You will wonder where these have been all your life.
How to use No-Cook Candied Kumquats
I made a jar, we ate them within a day, just digging in with a spoon, and I immediately made another jar. When you open the refrigerator and see them, you’ll be flooded with ideas for how to use them.
–straight out of the jar standing in front of the refrigerator
–on top of yogurt or cottage cheese for breakfast (above)
–use some liquid in cocktails or mocktails
–use some liquid and a few chopped kumquats in salad dressing
–on top of ice cream or frozen yogurt, or a bowl of berries as I have done above
–chopped and stirred into muffin batter or quick bread batter
–on top of pancakes (here they are on a wedge of berry oven pancake)
–on toast to stand in for marmalade (yes, it works!). Put some Candied Kumquat slices on your toast, and drizzle a little of the syrup over it.
–to decorate a cake
–on Matzoh Brie, during Passover
You’ll think of a million other things once you taste them, I promise. And since we aren’t canning them, you can make one jar at a time. Or maybe make 2 jars and give one to the neighbor. Good food gifts make good neighbors. You heard it here first.
How to make No-Cook Candied Kumquats
Assemble your 2 ingredients — fresh kumquats and runny honey.
Slice the kumquats very thinly, and flick away any seeds if you see them. I use my favorite 40-year-old cheapie serrated supermarket knife, or a small paring knife. The knife isn’t crucial; just slice those kumquats thinly.
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.
It really is a bit miraculous how this happens, but the next day, you’ll have fully candied kumquats, to use in whatever way you can dream up! (Is anyone triggered and anxious about these kumquats spilled on the counter? Don’t worry, I cleaned it up right after the picture.)
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Sponsor products used in this recipe for No-Cook Candied Kumquats
In this recipe, I’ve used fresh Kumquats from Melissa’s Produce, the Los Angeles-based largest distributor of specialty produce in the U.S.
It’s Spring Sweets Week!
Welcome to #SpringSweetsWeek 2021 hosted by Heather from Hezzi-D’s Books and Cooks ! With the weather warming up and flowers beginning to bloom, let’s celebrate with spring sweets and a fun giveaway! This year 24 food bloggers from around the country are sharing over 100 sweet recipes, so say goodbye to the snow and cold and get ready to enjoy the best spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages! Our #SpringSweetsWeek sponsors are helping us give away great prizes. Thank you to Dixie Crystals , Melissa’s Produce , Door County Coffee , Circulon , Taylor and Colledge , and Nairn’s  for your generosity. We have an incredible giveaway with six amazing prizes and would love if you would take a moment to read about it and the prizes that you can win, below.
Friday #SpringSweetsWeek Recipes
- Candied Kumquats  by Karen’s Kitchen Stories
- Carrot Cake Cupcakes with Orange Cream Cheese Frosting  by Hezzi-D’s Books and Cooks
- Citrus Biscotti  by Pook’s Pantry
- Citrus Rhubarb Custard Bars  by Cheese Curd In Paradise
- Coconut Macaroons  by Books n’ Cooks
- Easy Key Lime Mousse Tarts  by Blogghetti
- Eclairs  by House of Nash Eats
- Grapefruit Mint Julep  by The Spiffy Cookie
- Key Lime Soufflé  by Art of Natural Living
- Lemon Lime Macaron  by A Kitchen Hoor’s Adventures
- Lemon Raspberry Parfait  by The Carefree Kitchen
- Mini Lemon Sweet Tea Pound Cakes  by Nik Snacks
- No-Cook Candied Kumquats by Shockingly Delicious YOU’RE HERE, THIS IS ME!
- Pineapple Cheesecake Shooters  by Jen Around the World
- Rhubarb Cream Cheese Danish  by Devour Dinner
- Rhubarb Lavender Crisp  by Sweet Beginnings
- Walking Banana Pudding Dessert Bags  by For the Love of Food
We share recipes from #SpringSweetsWeek  on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
We have amazing prizes for our Spring Sweets Week Giveaway!
See all our fabulous prizes here  donated by generous sponsors.
Enter the Giveaway right here ⇓
Thank you #SpringSweetsWeek sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in not sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
Want to see my other recipes for Spring Sweets Week?
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