Kumquat Marmalade Butter

1. 1

   In a medium saucepan, bring the granulated sugar and 2 cups water to a boil over medium-high heat, stirring to make sure the sugar is completely dissolved.

2. 2

   Add the kumquats, and cover the fruit with a piece of parchment or a small plate to keep them submerged.

3. 3

   Turn the heat to low, and cook about 25 minutes, until the kumquats are translucent.

4. 4

   Drain the fruit, reserving the sugar syrup.

5. 5

   When the kumquats have cooled, cut them in half lengthwise and remove the seeds.

6. 6

   Cut halves lengthwise into 1/8-inch-thick slices.

7. 7

   Cream the butter and confectioners sugar at medium-low speed in the bowl of a stand mixer fitted with the paddle attachment until its light and fluffy, about 3 minutes.

8. 8

   Add all but 3 tablespoons of the candied kumquats.

9. 9

   Add a tablespoon or two of the reserved syrup and a pinch of salt.

10. 10

    Mix to combine, taste, and add more syrup if you like.

* Per serving · 4 servings · Values may vary.

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