Name: Brandied cumquats
Cook time: 10 min
Total time: 10 min
Ingredients: 750 gram cumquats; 2 cinnamon sticks, halved lengthways; 2 vanilla beans, halved lengthways; 3 cup caster sugar; 2 1/2 cup brandy

Ingredients

750 gram cumquats

2 cinnamon sticks, halved lengthways

2 vanilla beans, halved lengthways

3 cup caster sugar

2 1/2 cup brandy

Method

1.Wash and dry cumquats well, prick each one several times with a fine skewer or a thick needle.

2.Place cumquats, cinnamon and vanilla beans into sterilised jars; pour over enough of the combined sugar and brandy to cover cumquats completely. Seal.

3.Stand the jars in a cool, dark place for at least 2 months before using. Invert the jars every few days to help dissolve the sugar.

Buy cumquats when they are in season (autumn to spring). Serve brandied cumquats with ice-cream or use them in pies, puddings, cakes and crumbles. Drink the flavoured brandy as you would a liqueur.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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