In a saucepan, cover 1 quart of kumquats with water and bring to a boil. Reduce to simmer for 2 minutes, then drain. Repeat process twice (it reduces bitterness) until kumquats are very soft (some may split). Slice, remove seeds, julienne, and set aside.

In a bowl, mix 1 tablespoon powdered gelatin with ½ cup Gewurztraminer wine. Set aside.

Set a pot over medium heat and mix 1 cup sugar with 1 cup honey . When sugar dissolves, turn heat to low and add 1 small knob peeled ginger, 1 star anise clove, and zest of 1 lemon. Simmer for a few minutes until aromatic. Stir in 2 more cups of wine, then add kumquats and simmer on low until flesh is tender, about 5 to 7 minutes. Remove from heat. Take ½ cup of syrup and whisk into gelatin/wine mixture, then stir gelatin mixture back into pot of kumquats and syrup. Add 1 tablespoon lemon juice, 2 minced maraschino cherries, and a pinch of salt. Stir to evenly distribute kumquats and whole spices, and cool until solidified.