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Tip into a heavy-based non-reactive saucepan and add butter, zest and juice.
Stirring constantly, bring to simmering point over a medium-high heat (about five minutes).
As soon as bubbles appear, remove from heat, still stirring. Allow to cool. Transfer to sterilised jars and seal.
Makes 2 cups
Cumquat PickleI wanted a recipe that would make use of the skins of the cumquats after I had juiced them for making the cumquat curd.
While the mixture is still medium-hot (about 75 degrees), ladle the cumquats and the liquid into warm, clean, pre-sterilized jars. Cover with non metal (ie vinegar-proof) lids and seal.
Store in a cool, dark, dry place for 1 month before using.
Cumquat Pickle is wonderful with Malaysian and Indian Curries.