Kumquats are bite-size citrus fruit that you can eat whole, including the skins and seeds. Find them in season November through March for a great sweet addition to your traditional margarita recipe.

Ingredients 3 Servings

• 8 ounces kumquats

• 1¼ cups water

• ¼ cup sugar

• ¾ cup tequila

• ½ cup lime juice

• ¼ cup Grand Marnier
  

Preparation

Prep 10 m Ready 1 h 30 m

1. Combine kumquats and water in a blender and puree until mostly smooth. Pour the mixture through a fine-mesh sieve into a medium saucepan, pressing on the solids to extract as much liquid as possible. Add sugar and bring to a boil over high heat. Reduce heat to a simmer and cook, stirring occasionally, until thick and syrupy, 20 to 25 minutes. Let cool to room temperature, about 15 minutes, then refrigerate until cold, about 1 hour.

2. Mix tequila, lime juice and Grand Marnier with ⅓ cup of the kumquat reduction. Serve over ice in salt-rimmed glasses, if desired.

• To make ahead: Refrigerate kumquat reduction (Step 1) for up to 3 days
  

Nutrition information

Serving size: ⅔ cup

• Per serving: 208 calories; 0 g fat(0 g sat); 0 g fiber; 14 g carbohydrates; 0 g protein; 6 mcg folate;0 mg cholesterol; 11 g sugars; 0 g added sugars; 35 IU vitamin A; 16 mg vitamin C; 7 mg calcium; 0 mg iron; 3 mg sodium; 66 mg potassium

• Nutrition Bonus: Vitamin C (27% daily value)

• Carbohydrate Servings: 1

• Exchanges: 3 alcohol, ½ fruit, ½ other carbohydrate
  
  Source: http://www.eatingwell.com/recipe/270503/kumquat-margaritas/