Candied Kumquats

Makes about 4 cups.

Kumquats look like little oblong oranges. They have an intensely bitter flavor, and are usually relegated to use as a garnish for the holiday turkey. Nevertheless, candied kumquats are a gourmet delight that can be eaten alone or as an accompaniment to roasted game birds.

4 cups kumquats
2 1/2 cups granulated sugar
1 cup water
1/4 teaspoon cream of tartar

Using a wooden pick, prick a small hole in the bottom of each kumquat. Place the kumquats in a heavy stockpot and cover with water. Bring the stockpot to a boil, then reduce the heat to a simmer and cook the kumquats until tender, about 15 minutes. Drain the kumquats.

In a separate stockpot, add the sugar, 1 cup water and cream of tartar. Heat the mixture over medium heat, stirring to dissolve the sugar. When the syrup reaches the soft ball stage, 238 degrees F on a candy thermometer, add the drained kumquats. Reduce the heat to medium-low and cook the kumquats in the syrup for 10 minutes. Remove the kumquats from the syrup and let them cool on a baking sheet lined with wax paper.

When cooled, roll the kumquats in additional granulated sugar to coat. Store in an airtight container.

Make beautiful, unique centerpieces by placing floating candles and fresh cranberries in clear glass bowls filled with water.