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Method :
Prick
the kumquats all over with a darning needle. Pack
them into dry, sterilized jars, sprinkling sugar between each layer. Split
the cinnamon stick lengthways and push a piece into each jar. Fill
the jar with the brandy so that the top of the fruit is covered. Cover
with non-corrosive lids such as plastic-lined screw on caps. Shake
the jars to dissolve the sugar. Label
and store in a cool, dry place for 6 months.
Fills two
1 lb (450 g) jars
Note :
These small, round members of the orange family make fabulous preserves
to give as special present or serve, sparingly, with cold meat, game or
poultry.
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