Caramel Kumquat Sauce

From Susanna Foo’s Chinese Cuisine.

2008 Nov/Dec

Kumquats, when readily available, add fresh colour to salads when sliced, and fresh colour to desserts when caramelized and poured over ice cream or pound cake with ice cream or custard. In the savoury department, pour the sauce over slices of pork loin roast or use glorify slices of the beloved but pedestrian meat loaf.


  • 1 c. kumquats
  • ½ c. sugar
  • 2 T. plus 6 T. water
  • 2 T. fresh lime juice
  • 1 T. brandy


Wash kumquats and slice them into ¼” thick rounds. Remove the few seeds. In a heavy medium skillet, heat the sugar with 2 tablespoons water over medium heat. Cook, stirring often, until the sugar has melted, turns light brown and is caramelized (220°F on a candy thermometer).

Add the kumquat slices to the pan, stirring to coat with the caramel. Add the remaining 6 tablespoons water and cook, stirring, until all the sugar is dissolved, 2 to 3 minutes. Add lime juice and cook, stirring, until the mixture comes to a boil. Remove from the heat, and when the sauce is cooled, add the brandy. Store in the fridge for up to 2 weeks. Makes about 1 1/2 cups.