Recipe: Spiced whole kumquats

Note: Adapted from a recipe by E. Waldo Ward & Son Inc. Serve the kumquats warm with a little of the reserved juices, either alone or with roast pork or other rich meats.

2 1/2 pounds kumquats, about 3 (12-ounce) pints

7 cups sugar, divided

1 1/2 ounces cinnamon sticks, about 12 (3-inch sticks), broken to bits

Scant 1/4 cup whole allspice

1 tablespoon whole cloves

3/4 cup white vinegar

1. Make a small horizontal slit in the top of each kumquat (over the stem end), no more than one-fourth-inch deep. This will allow the marinade to permeate the entire fruit.

2. Place the fruit along with 3 quarts water in a large soup or stock pot over medium-high heat. Gently simmer until tender, about 30 minutes, stirring occasionally.

3. Drain the water out of the pot, and add 3 cups fresh water. Stir in a generous 1 3/4 cups sugar and heat the mixture over medium heat. Cook until a thermometer inserted reads 200 degrees, or until the mixture barely begins to simmer, stirring occasionally. Be careful that the mixture does not come to a boil. Remove from the heat and set aside overnight.

4. Repeat the process two more times, draining the syrup and adding another generous 1 3/4 cups of sugar with 3 cups fresh water.

5. Make the spice infusion: In a medium saucepan, combine one-half quart of water with the cinnamon, allspice and cloves over high heat. Bring to a boil, then reduce to a simmer and cook for 30 minutes. Strain and set aside.

6. Drain the kumquats and add the remaining sugar, with 3 cups water, one-fourth cup of the spice mix, and the vinegar. Heat the mixture until a thermometer inserted reads 200 degrees; remove from the heat. At this point, the kumquats can be refrigerated, covered, for several weeks, or canned according to the canning-product manufacturer's instructions.

Each quarter cup: 45 calories; 0 protein; 11 grams carbohydrates; 2 grams fiber; 0 fat; 0 cholesterol; 2 mg. sodium.