The British left us Indians with a lingering taste for marmalade and I grew up eating Orange Marmalade on buttered toast for breakfast every morning. I love the bitterness of orange zest and when I was introduced to Kumquats in the US, I experimented with making Kumquat Marmalade and the result was an immense success. I love it on a warm buttered toast with a cup of strong coffee because the bitterness of the marmalade is complemented by the bitterness of the coffee!
1. A box of Kumquats
2. One large Orange
3. ¾ cup sugar
4. Two teaspoons Grand Marnier
1. Wash the kumquats and pat them dry with a paper towel.
6. When the mixture looks sticky and has the consistency of jam or jelly, turn of the heat and let the mixture cool.
7. Serve on a buttered toast/ toasted croissant. I love it with a cup of strong coffee!