Candied Mandarin Oranges with Cranberries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Lo's take on cranberry sauce makes citrus the star by soaking mandarins in fragrant elderflower syrup before caramelizing them. You can use any of your favorites: tangerines, clementines, satsumas, honeys, or Minneolas. Begin this recipe 1 day ahead. Ingredients:
10 large or 20 small mandarin oranges |
3 cups sugar |
3 tablespoons st-germain (elderflower liqueur) |
1 cup fresh (or frozen, thawed) cranberries |
Directions:
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.
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