Candied Mandarin Oranges with Cranberries

From the kitchen of Carly

Jeweled segments of mandarin orange, candied overnight in elderflower syrup, then broiled until caramelized and studded with tart cranberries. A sophisticated, glossy finish to any winter meal. Not overly sweet. Elegant without effort.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 110 large or 20 small mandarin oranges
  • 13 cups sugar
  • 13 tablespoons St-Germain (elderflower liqueur)
  • 11 cup fresh (or frozen
  • 1thawed) cranberries

Instructions

  1. Using a sharp paring knife, slice tops and bottoms from oranges. Cut off peel and white pith. Set aside.

  2. Bring sugar and 3 cups water to a boil in a large saucepan over medium-high heat, stirring to dissolve sugar. Add St-Germain and oranges. Remove from heat; cover and let stand overnight at room temperature.

  3. Preheat broiler. Line a rimmed baking sheet with foil. Using a slotted spoon, transfer oranges from saucepan to prepared sheet; reserve syrup. Broil until oranges are browned in spots, 3-4 minutes per side. Transfer to a platter; set aside.

  4. Place cranberries in a small saucepan. Add enough syrup from oranges to cover, reserving the remaining syrup for another use. Bring to a boil; reduce heat to medium and simmer until berries are soft and begin to burst, 5-7 minutes. DO AHEAD: oranges and cranberries can be prepared 2 hours ahead. Let stand at room temperature.

  5. Spoon cranberries with juices over caramelized mandarins. Serve warm or at room temperature.