- In a small pot, cover the kumquats with cold water. Bring to a boil. Drain and repeat two more times. Remove any pits.
- In the same pot, combine 1 cup (210 g) of the sugar with the water, ginger and kumquats. Bring to a boil. Simmer gently for 30 minutes or until the kumquats are translucent. Remove from the heat and let cool.
- Place a wire rack over a baking sheet. Place the kumquats on the rack, cut side down. Let drain (see note).
- Place the remaining sugar in a bowl. Coat the kumquats in the sugar and return to the wire rack, cut side down. Let dry on the rack at room temperature for 24 hours. Set the bowl of sugar aside.
- Coat the kumquats in the reserved sugar a second time. The candied kumquats will keep for 1 week in an airtight container at room temperature.
You can reuse the kumquat cooking syrup to flavour cocktails, drizzle over a cake or over yogurt. The syrup will keep for 1 month in an airtight container in the refrigerator.