PJ Osechi – finished my Candied Kumquat (Chinese citrus) – “Kinkan – no- Kanroni (金柑の甘露煮)”🍊
You can pop in this fruit into your mouth without peeling its skin.
Cooked in sweet and sour syrup, this is so yum – I keep the syrup and have them with hot water afterwards, it’s also a yum & good for throats.
I found pretty flowers in the super market, and I was so happy they had Japanese pine tree looking branch in it as well, I was hoping to get this🥰🌿🌿
Also preparing other items in parell – I think I’ll make around 10 items… Would like to share the stories about some items with recipe, after tomorrow (thank you for your kind advice, Chris-san!!)✨
Recipe: “Kinkan – no- Kanroni (金柑の甘露煮)” -Candied Kumquat🍊
- Soak Kinkan (kumquat) in water, for one night
- Take off stems, place vertical cuts around (around 5-6 cuts). Or, pierce with forks
- Cover with sugar & Vinegar (I would say sugar 30%-40% the weigh of fruit, vinegar to cover ±70% of the height).
- Put lid with aluminum foils, let it go on medium heat- once boiled, turn the heat to low and heat for ±20min. Stop heat, and let it rest for another half day.
- Done! Store with the syrup.
🍊🍊🍊🍊🍊🍊
まずはキンカンの甘露煮が出来上がりました！
このつややかなオレンジ色を見ると、嬉しくなります🥰
ソラマメの蜜煮も作れたらよかったのですが、、、あいにく手に入りそうにありません。。
一方で、ローカルスーパーのお花売り場でまさかの松葉のような植物を見つけ(とても不思議なお花のブーケです。。笑)、やったーとはしゃいでしまいました😆🙌
買い物や準備で手間取ってしまいましたが、昨晩＆今朝巻き返し、今日も夕方からちょこちょこ作ってまいります！
もう一度お買い物も行かないと。。！
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