Instead, go bold with kumquats, bright orange, syrupy preserved kumquats that you can make yourself.
Kumquats are in season now, so pick up a few, or a lot--but hurry, because the season ends soon. Then set aside a few minutes for this easy task.
First, cut the washed kumquats in half and take out any seeds--there aren't many, and it doesn't matter if you miss a few. Then cook the quats in sugar syrup until the syrup is as thick as you like. Thin syrup makes a tangy drink sweetener. Thick is good too, as it will coat the fruit more--thickly.
SWEET PRESERVED KUMQUATS
1 (8-ounce) carton kumquats, about 1 1/2 cups
3/4 cup granulated sugar
1 cup water
Wash the kumquats well. Remove any stems. Cut the kumquats in half lengthwise and remove any visible seeds.
Combine the sugar and water in a medium saucepan. Bring to a boil, stirring to dissolve the sugar.
Add the kumquats, bring to a boil and boil gently until the kumquats are cooked and the syrup is as thick as desired, 25 to 30 minutes.
Spoon into a hot, sterilized 1-pint jar or two smaller jars. Let cool, then cover and store in the refrigerator.
Makes 1 1/4 cups. The recipe can be doubled.