Homemade Kumquat Liqueur (Chapman) Recipe


Four litre bottle filled.Total masses approx,but the proportions quite precise.

Unpeeled cumquats sliced into halves and all constituants placed in the bottle together.The bottle placed in a warm/hot bath (washing up temperature) until the sugar had dissolved.This process has the advantage that on cooling the bottle seals itself nicely.


Filtered through four layers of cheesecloth.Squeezed (Wrung) pulp through four layers of cheesecloth and then through the cheesecloth filter. Difficult to remove all the liquid from the pulp but got most of it .Followed up with two coffee filters.Three litres output from the full four litre bottle.A fairly simple process particularly compared with the trouble that I had getting last years single litre through coffee filters! Cheesecloth is a marvel!

Liqueur still a litle cloudy but all recognisable fruit particles have been removed.It has three months to stand; last years experience indicates that this is ample for good clarity

The taste from the licking of fingers through the filter process is brilliant; the bitterness of the cumquats and the sweetness of the sugar nicely buffered. The colour is excellent.

Units of measurement (unless stated otherwise)
1 cup = 8 ounces = 236ml
1 quart = 32 ounces = 944ml
1 tbsp (tablespoon) = 1/2 ounce = 15ml
1 fifth = 25.6 ounces = 750ml
1 tsp (teaspoon) = 1/6 ounce = 5ml
1 pint = 16 ounces = 472ml

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