Candied Mandarin Oranges with Cranberries
A elegant dessert featuring caramelized mandarin oranges and tender cranberries in an elderflower-infused syrup. The oranges are broiled until lightly caramelized and topped with warm, burst cranberries for a sophisticated sweet-tart combination.
Ingredients
- •10 large mandarin oranges
- •3 cups sugar
- •3 tablespoons St-Germain
- •1 cup cranberries
- •cranberries
Cooking Instructions
- 1.
Using a sharp paring knife, slice tops and bottoms from oranges. Cut off peel and white pith. Set aside.
10 min
- 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.
720 min
- 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.
8 min
- 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.
7 min
- 5.
Spoon cranberries with juices over caramelized mandarins. Serve warm or at room temperature.
2 min
