Traditional Hakka Kumquat Sauce

Sweet, tangy, and nostalgic, Hakka Kumquat Sauce is a beloved condiment found on many Hakka family tables.

This homemade Hakka Kumquat Sauce is inspired by my mother's recipe and the flavors I remember growing up with. After comparing it with traditional kumquat sauces brought from Taiwan, I adapted the recipe using ingredients readily available in the United States while staying true to the familiar taste of home. Made with kumquats, calamondins, and a touch of lemon, this sauce balances the natural sweetness of kumquat peel with the bright citrus acidity of calamondins. The result is a refreshing sweet-and-tangy flavor that pairs beautifully with a variety of dishes.

The signature flavor of Hakka Kumquat Sauce comes from its vibrant citrus aroma and refreshing acidity. Calamondins help balance the sweetness of the kumquats, while lemon adds brightness, complexity, and helps extend the sauce's shelf life. Just a spoonful can transform everyday dishes. It pairs wonderfully with poached chicken, blanched vegetables, seafood, sliced pork, and cold appetizers, adding the familiar flavors of traditional Hakka cuisine. While every family has its own version, this is the Hakka Kumquat Sauce that tastes most like home to us.

What Makes This Hakka Kumquat Sauce Special?
• Naturally sweet and fragrant from fresh kumquat peel
• Bright citrus flavor from calamondins
• Fresh lemon adds aroma and depth
• Sweet, tangy, refreshing, and not overly rich
• Perfect as a dipping sauce for chicken, seafood, vegetables, and other Hakka dishes

 

Watch step by step recipe video below:

Ingredients

300 g kumquats
60 g calamondin juice (strained)
½  to 1 chili pepper (adjust to taste, remove seeds for less heat)
Zest of 1 lemon
40 g lemon juice (about 1 lemon)

Seasonings
8–10 g salt (adjust to taste)
30–40 g rock sugar (adjust to taste)
1 tbsp rice wine

Other
1 sterilized glass jar, completely dry

 

Tips
- Remove as many seeds as possible from both the kumquats and calamondins. Crushed seeds can make the sauce bitter.

- The glass jar must be sterilized with boiling water and thoroughly dried before use.
Fill and seal the jar while the sauce is hot, then invert it to create a vacuum seal as it cools. 

- The sauce will continue to thicken as it cools, so there is no need to reduce it excessively during cooking.

- Hakka Kumquat Sauce pairs wonderfully with poached chicken, blanched vegetables, sliced pork, or as a dressing for cold dishes. Its sweet, tangy flavor is refreshing and appetizing.

Preparations

1. Wash the kumquats and remove the stems. Cut each kumquat in half and carefully remove all seeds.
2. Cut the calamondins in half, squeeze out the juice, and strain to remove all seeds. Set aside.
3. Zest the lemon, taking only the outer yellow layer. Then squeeze the lemon juice and set aside.
4. Bring the steamer water to a boil. Spread the kumquats and chili pepper evenly on a plate and steam over high heat for about 10 minutes.
5.  Steam until the kumquat skins become soft and slightly translucent, and some juice has been released onto the plate.
6. Check once more for any remaining seeds. Transfer the kumquats, chili pepper, and all accumulated juices to a blender and blend until smooth.
7. Pour the puree into a nonstick or stainless steel pot. Add the calamondin juice, salt, and rock sugar. Cook over low heat.
8. Stir continuously while cooking. Kumquats contain a high amount of natural pectin and can easily stick to the bottom of the pot.
9. After about 6 minutes, when the sauce becomes thicker and large bubbles begin to appear, add the lemon juice and lemon zest. Stir well and bring back to a boil for 1 minute.
10. Add the rice wine and mix well. Cook until thick and smooth. Turn off the heat.
11. While still hot, transfer the sauce into the sterilized and completely dry glass jar, filling about 90% full. Seal immediately and invert the jar. Once fully cooled, turn upright and refrigerate.