Kumquat compote recipe image

Print Kumquat compote

Kumquats are small, sharp fruits. They can be eaten raw, skin and all, or cooked down with a little sugar to temper the sour taste. The skins soften but keep a faint bite, not unlike the shreds in marmalade. The sweetness is just enough, but not so much as to make it jam-like. You can make this recipe festive with the addition of 2 cloves and a star anise, if it is that time of year.


  • 400g kumquats
  • 220g sugar
  • 20g fresh ginger, sliced
  • 1 cinnamon stick
  • 50ml orange liqueur or sweet dessert wine


  1. Cut the kumquats into quarters. Remove and discard the seeds. Place the fruit in a saucepan with the sugar, ginger, cinnamon and liqueur.
  2. Add 100ml of water and bring it up to a simmer. Cook for 30 minutes, until the fruit is soft and the liquid syrupy.
  3. You can make this well in advance if you like; it will keep in the fridge for a week.
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