Slices of candied kumquats and zesty ginger make this Ginger-Kumquat Syrup a sweet and sour treat.
- 5 ounce fresh kumquats (about 20 halved crosswise, seeds removed)
- 4 ounce fresh ginger (peeled and thinly sliced cross-wise)
- 1 cup granulated sugar
- 1 cup water
Place everything into a saucepan and bring to a boil. Lower the heat and simmer gently until the kumquats soften but still hold their shape, about 15 minutes. Allow the syrup to cool, then strain into a clean jar. You may keep the candied ginger and kumquats for another use if you like. The syrup will keep for several weeks in the refrigerator.