Kumquat liqueur

[Tony_P]

I have a prolific kumquat tree and I'd planned on making kumquat liqueur/brandied kumquats, which involves steeping them in brandy and sugar followed by 6 months maturation. The original recipe is here: https://www.food.com/recipe/maggies-let ... eur-271072

Now last night I muddled a fresh off the tree kumquat in a glass with a small amount of Marsala (fortified wine) and the result was delicious.

Brandy runs between 35-60% ABV and Marsala is 18%.

Would Masala work as a steeping alcohol? It's quite sweet already, would I need to add the 2 ¼ cups sugar the brandy recipe calls for?

I'm hoping there's some wine makers here who have some ideas for me

Thanks all.