- 2 large navel oranges
- 1 1/2 cups sugar
- 1/4 cup dark brown sugar
- 1 1/2 cup sliced kumquats
- 2 teaspoons total spices such as cinnamon, cardamom, black pepper, red pepper flakes or star anise
- 4 cups water
- Pinch salt
Wash and dry oranges and kumquats.
Zest and juice oranges, reserving orange juice. Add zest to a sauce pan with sugar, brown sugar, kumquats, spices, water and salt. Bring to a boil, then reduce to a simmer. Simmer 45-60 minutes, stirring frequently until thickened and jammy and water is completely evaporated.
Let mixture cool, then stir in 1/4 cup of reserved orange juice. Cover and refrigerate.
Great on toast, or with pork or chicken.