How to make Easy Kinkan syrup Japanese Candied Kumquats

How to make Easy Kinkan syrup Japanese Candied Kumquats

East & Simple! Sweet & Good fragrance of Kinkan orange. Kinkan kumquats is famous being used for cough drops in Japan.Very healthy in cold dry winter time.Many ways to make Kinkan no kanroni(candied kumquats) and I made this easier & faster for every one. Have it with hot water in your cup. Warms you up from the core 🙂

What you need

〇　Kinkan(kumquats)　　　　　　　　　　400g
〇　Sugar　　　　　　　　　　 200g（half weight of kinkan）
〇　Water 　　　　　　　　　　　 just to cover kinkan in the pot

Points
〇　Simmer in lower heat to avoid loosing shapes
〇　Score deeper helps to soak and taste better syrup
〇　It takes time to remove seeds from kinkan. So please don’t be nervous about seeds
〇　Better to use enamel pot to cook
〇　Eat after cooled, Sweetness and taste better
〇　You can store frozen too but better to eat while fresh

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How to cook
１　Clean kinkan in running water
２　Score the surface of kinkan (make cuts)
３　Simmer 5min. from cool water in low heat for once.
４　Remove seeds if you want to at this point
５　Sugar and water just to cover the kinkan. Simmer again 30min. in lower heat
６　Mix 1tbsp or less of soysauce at last. Brings out its flavor

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