Kumquat Marmalade With Champagne And Figs

• 3 1/2 cups champagne
• 1/2 cup honey
• 2 sticks cinnamon
• 4 cardamom pods
• approx. 40 kumquats
• approx. 20 dried figs
• 1/2 cup raisins
• 1 teaspoon vanilla extract
• 1 tablespoon rose water-optional

1. In a medium-sized pot on the stove, bring the champagne and honey to a boil. Reduce the heat to a simmer, and add the cinnamon sticks and the cardamom pods.
2. Roughly chop the kumquats and remove as many seeds as possible. You'll be able to remove more later, but if a few remain, they won't harm you. Add to the champagne and honey. Add the dried fruits and allow to simmer for about 30 minutes, or until the kumquats and dried fruits are very tender and the mixture is fairly thick. Remove and discard any visible remaining kumquat seeds, as well as the cinnamon sticks.
3. Turn off the heat and allow the marmalade to cool. Process in a high speed blender or food processor to break up any large chucks of fruit and to pulverize the cardamon. Return to the pot and add the vanilla and optional rose water. Mix well, and then spoon into glass jar(s). Store in the refrigerator; it will keep for a week or two.

champagne, honey, cinnamon, cardamom pods, kumquats, raisins, vanilla, water

Taken from food52.com/recipes/2537-kumquat-marmalade-with-champagne-and-figs (may not work)