Modern Kumquat Jelly

Ingredients

• 0.75 pound Kumquats (About three-fourths of a box)
• 2 cups Cold water (For cooking kumquats)
• 0.5 cup Granulated sugar
• 0.25 cup Sauterne wine
• 1.5 tablespoons Orange Curaçao
• 1 tablespoon Granulated gelatine
• 2 tablespoons Cold water (For soaking gelatine)
• 0.125 teaspoon Salt (A few grains)
• 0.25 cup Granulated sugar (For garnish)

Instructions

1. 1Wipe the kumquats clean. Cut them into thin slices.
2. 2Place the sliced kumquats in a saucepan and add cold water to cover. Bring the mixture slowly to a boil, then reduce the heat and simmer gently for 30 minutes, or until the kumquats are soft.
3. 3Strain the cooked kumquats through a fine-mesh sieve or cheesecloth to extract the juice. You should have approximately 1 1/2 cups of kumquat juice. Discard the solids.
4. 4In a saucepan, combine the kumquat juice, sugar, Sauterne wine, and Orange Curaçao. Heat gently until the sugar is dissolved, stirring occasionally.
5. 5In a small bowl, soak the gelatine in cold water for 5 minutes to soften. Add the softened gelatine to the warm kumquat mixture and stir until completely dissolved. Add a pinch of salt.
6. 6Strain the mixture through a fine-mesh sieve into individual molds or a serving dish. Chill in the refrigerator for at least 4 hours, or until set.
7. 7While the jelly is chilling, cook a few kumquat halves in a simple syrup (equal parts sugar and water) until soft. Drain and roll them in granulated sugar. Use these candied kumquats to garnish the jelly before serving.