Kumquats in Spiced Syrup with Cloves, Cinnamon, and Star Anise

Ingredients

• 1 cup brandy divided
• 3 sticks cinnamon divided (3-inch)
• 8 cups kumquats 
• 3  star anise divided
• 2 cups sugar 
• 1  vanilla pod divided halved lengthwise
• 4 cups water 

Equipment

• frying pan
• sauce pan
• skewers
• slotted spoon

Directions

1. Pierce each kumquat several times with a wooden skewer.
2. Combine water and sugar in a large saucepan; bring to a boil, stirring until sugar dissolves.
3. Add 3 cloves, 1 cinnamon stick, and 1 star anise. Reduce heat, and simmer 5 minutes.
4. Add kumquats, and simmer 20 minutes or until tender.
5. Using a slotted spoon, remove the kumquats from pan, and divide evenly between 2 (1-quart) jars. Tuck 3 whole cloves, 1 cinnamon stick, 1 star anise, and half of vanilla bean into each jar.
6. Bring cooking liquid to a boil; cook 4 minutes.
7. Remove from heat. Strain mixture, discarding solids.
8. Pour 2 cups cooking liquid and 1/2 cup brandy into each jar. Seal jars; shake well. Store in refrigerator 2 weeks before using.