Maker’s Mark® Kumquat Marmalade
by Brad Farmerie, Executive Chef, PUBLIC, The Monday Room, Double Crown, Madama Geneva
Kumquats are the miniscule members of the citrus family that usher in the holiday season. They hit the markets in early November and look so small and funky and loveable, yet few people know what to do with them at home. My favorite use involves introducing them to my friend Maker’s Mark® Bourbon and cooking them into a chunky, slightly spicy and deliciously grown-up marmalade. If you’ve never made jam before, this recipe is a good start, as marmalade is a little more forgiving when it comes to under- or overcooking. It seems strange to keep the seeds from the kumquats, but this is a jam-making secret as they possess pectin which is a natural thickening agent that helps turn your runny cooking liquid into a delicious spreadable delight. And this is no mere toast topping. My brother Adam uses this Maker’s Marmalade as his star ingredient in one of the most memorable cocktails in recent Farmerie history, and I like to use this breakfast treat as a base for the best cranberry sauce you have ever had on Thanksgiving Day.
Prep Time: 30 minutes
Cook Time: 90 minutes.
Makes 3 cups
1/2 cup Maker’s Mark® Bourbon
1 pound fresh kumquats
2 pieces whole cloves
1 cinnamon stick
3 pieces star anise
2 cups orange juice
1 jar (9.5 ounces) candied ginger in syrup
2 cups sugar
- Cut the kumquats in half. Using the tip of a small knife, remove the seeds from the kumquat halves. Place these seeds in a small piece of cheesecloth with the cloves, cinnamon, and star anise, and tie the corners together to contain the contents.
- In a large pot combine the kumquats, water, orange juice and muslin bag containing the seeds and spices. Bring the liquid to a boil, reduce the heat to a simmer, and cook until the kumquats are soft, about 30 minutes.
- In the meantime place the ginger and the juice from the jar into a blender or food processor and run until it reaches a fine puree. Add the sugar and half of the pureed ginger to the marmalade, reserving the remaining pureed ginger for future use.
- Bring back to a boil over high heat, reduce the heat to medium and simmer until a thick jam-like consistency is reached, about 1 hour more.
- Ladle the finished marmalade into sterilized jars and refrigerate until the urge arises to indulge in some Maker’s Mark® Bourbon in a whole different way.