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Brandied cumquats


  • Wash the cumquats, then drain and place in a sterilised preserving jar.
  • Add the sugar and brandy. Cover and set aside in a cupboard for about 2 months until the sugar has dissolved, stirring every few days with a clean skewer.
  • from "The Cook's Companion" by Stephanie Alexander


  • 500 gm fresh cumquats
  • 500 gm white sugar
  • 600 ml brandy

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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