We didn't grow many fruit trees when I was younger, but I remember my parents planting cumquat trees, most likely bought from Perrott's Nursery at Enoggera.
Harvesting the fruit off the tree was exciting at first, until I realised that they weren't ideal for eating simply as they were. What was the point? I had thought.
And no, we didn't make marmalade... my parents would make cumquat liqueur from the fruit...
After coming into the possession of 2kgs of cumquats last year, I was reminded of those jars in the kitchen cupboard, full of a dark liquid and orange fruit. So I asked Mum hunted down the recipe, from an old Women's Weekly Cookbook no less, and she sent it to me.
This year I am making it again, this time I purchased the cumquats at my weekend farmers market from the man who plays classical music to his garden in Byron Bay.
I have been telling enough people about this liqueur, and they show great interest, so I thought I might share the recipe here, and of course documented parts of the process along the way.
Recipe from an old Women's Weekly Cookbook
2 cups white sugar
Prick your cumquats all over with a toothpick and put in glass jar with the sugar and brandy. Tip upside down every day for a month and it is good to go!
It could be lovely for a syrup on a cake, it is nice on its own, but also very good as substitute for triple sec/cointreau in a margarita!
Enjoy, and let me know if you make it, I would love to know what you think.