Old Village Supper (Home) Mt. Pleasant
Culinary Workshops

Recipe Box

Kumquat Marmalade Butter


1 cup granulated sugar
2 cups water
½ pound kumquats
½ pound unsalted butter, room temp
¼ cup confectioners’ sugar
pinch kosher salt

Bring water to a boil with granulated sugar, stirring until completely dissolved. Add kumquats, covering with parchment or plate to keep them submerged. Cook on low for 20-25 minutes, until kumquats are translucent. Drain fruit, reserving syrup. Cut kumquats in half, remove seeds; cut halves lengthwise into 1/8 inch slices. Cream butter with confectioner’ sugar in mixer until light and fluffy. Add all but 3 tablespoons of candied kumquat. Add 2 tablespoons of reserved syrup and a pinch of salt and combine to taste.