My sister's kumquat tree is HUGE and produces so much fruit. When I got to her new house she didn't know what they were so I raided her tree and told her to love them. Kumquats are a type of fruit that is common in most of Asia and sort the red headed step citrus here in America. It's a cross between an orange and a lime, so it's tangy and sweet and a little bitter. You can eat the skins, so eat them like grapes.
We had three baskets full so I called my friend Annette who makes a kumquat reduction sauce that mixes with champagne for a delicious spring cocktail. You can also just mix it with sparking water if you prefer. Maybe even drizzle it over Crepes, or Vanilla Ice Cream with a little sea salt sprinkled on top (this idea courtesy of Taylor Neece who is always making better food choices than everyone else at the table). So if you have a tree with what you thought were uneatable baby oranges used for decoration, don't let them go to waste.
Place kumquats in a blender or food processor. Add water to cover the fruit and puree.
Pour contents of blender into a strainer an use the back of a spoon to force the juice through the strainer. Toss out the mass and the seeds.
Put the juice into a saucepan and heat with sugar added to taste. (Don't omit the sugar otherwise it won't thicken properly). Keep adding sugar until the flavor is a good ratio of bitter, tangy and sweet.
Stir over medium heat until it's thickened to the consistency of maple syrup.
Now you're ready for a kumquat mimosa.
