Pickled cumquats from Spice by Christine Manfield
Cumquats make great pickles and preserves because they have sweet, thick skins and little juice. Try them with duck, preserved meats, terrines and spicy sausages.
Ingredients
- 10 cloves
- 2 teaspoons allspice
- 2 teaspoons black peppercorns
- 1 kg cumquats, washed
- water
- 1 kg castor sugar
- 500 ml red-wine vinegar
- 500 ml shiraz
- 2 sticks cinnamon
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