Recipe courtesy of Allison Robicelli

Kumquat Limoncello

Name: Kumquat Limoncello
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M14DT0H30M0.000S
Yield: Four 18-ounce jars
Ingredients: 2 pints kumquats; 3 cups sugar; 1 liter grain alcohol, such as Everclear

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For a unique spin on the perennially popular limoncello, replace the lemons with seasonal kumquats¿a winter citrus fruit that packs a lot of flavor into a tiny package. For a gorgeous presentation, package it in clear glass bottles so the fruit can shine through. This liqueur is traditionally served from the freezer, so make sure you choose a bottle with a resealable top.

Level: Easy

Total: 336 hr 30 min (includes aging time)
Active: 15 min

Yield: Four 18-ounce jars

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Ingredients

2 pints kumquats

3 cups sugar

1 liter grain alcohol, such as Everclear

Directions

Special equipment:

four 18-ounce wide-mouthed jars

Wash the kumquats well under hot water. Slice each in half and remove any seeds with the tip of a paring knife.
In a medium saucepan, bring 3 cups water to a full boil, then add the kumquats and sugar. Stir well and simmer over medium-low heat until the kumquats begin to look semi-translucent and the mixture is the consistency of maple syrup, about 15 minutes.
Divide the candied kumquats among four 18-ounce wide-mouthed jars. Divide the grain alcohol among them to fill. Refrigerate for at least 2 weeks, but ideally 1 month. (The longer the liqueur ages, the better it will taste.)