Caramelized Oranges and Cranberries

This vibrant caramelized candied oranges and cranberries recipe transforms simple citrus into an elegant treat that brightens any breakfast or dessert. The contrast between sweet candied oranges and tart cranberries creates a festive dish that looks as gorgeous as it tastes.

I first made this for a holiday gathering when I needed something impressive but simple. The sight of ruby-red cranberries nestled against golden caramelized oranges had guests asking for the recipe before they even tasted it!

Ingredients

• Sugar: Creates the sweet syrupy base that preserves and candies the fruit
• Mandarin oranges: Small sweet citrus that caramelizes beautifully and absorbs the syrup perfectly
• St Germain or Grand Marnier: The liqueur adds sophisticated floral or orange notes that elevate this from basic candied fruit
• Fresh cranberries: Their tartness balances the sweetness while adding festive color and texture

Step-by-Step Instructions

Prepare the oranges:

Carefully peel mandarins and remove all white pith to prevent bitterness. This step ensures the pure orange flavor comes through without any astringency.

Create the syrup:

Combine sugar and water in a medium saucepan and bring to a boil over medium high heat, stirring occasionally until sugar completely dissolves. The clear syrup will become the preserving and flavoring medium for both fruits.

Infuse the oranges:

Add St Germain or Grand Marnier and whole oranges to the hot syrup, then remove from heat and cover. Allow to rest overnight or up to 24 hours for maximum flavor absorption. This resting period is crucial for allowing the oranges to fully candy and absorb the sweet liqueur notes.

Caramelize for depth:

Line a rimmed baking sheet with foil and transfer the soaked oranges using a slotted spoon. Broil until oranges develop browned spots, about 3 to 4 minutes per side. This caramelization adds complex flavor and beautiful golden color.

Prepare the cranberries:

Return the reserved syrup to the stove and add fresh cranberries. Bring to a boil, then reduce heat and simmer until cranberries soften and begin to pop. This releases their natural pectin which slightly thickens the syrup.

Combine and serve:

Spoon the cranberries and their ruby syrup over the caramelized oranges. Serve immediately or refrigerate for later use.

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This recipe reminds me of Christmas mornings at my grandmother's house, where she always had something special prepared for breakfast. The scent of caramelized citrus still takes me back to her kitchen where I first learned that simple ingredients, prepared thoughtfully, create the most memorable dishes.

Serving Suggestions

This versatile condiment elevates everyday foods into special treats. Spoon it over Greek yogurt with a sprinkle of granola for a balanced breakfast. For dessert, try it warm over vanilla ice cream where the cold cream and warm syrup create delightful temperature contrast. It also makes a beautiful topping for plain cheesecake or pound cake when you need an impressive finish with minimal effort.

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Storage Tips

These candied fruits will keep beautifully in their syrup for up to two weeks when stored in an airtight container in the refrigerator. The flavors actually continue to develop and meld together over time, making this an excellent make-ahead option. For longest shelf life, keep the oranges and cranberries submerged in the syrup.

Ingredient Substitutions

No mandarin oranges? Regular oranges work well when sectioned, though they may need slightly longer to candy properly. Blood oranges create a dramatic color variation when in season. The liqueur can be substituted with orange juice plus 1 teaspoon orange extract for an alcohol-free version, though you'll miss some of the complex flavor notes. Frozen cranberries work wonderfully when fresh aren't available simply add them directly to the syrup while still frozen.

Frequently Asked Questions

→ Can I use regular oranges instead of mandarins?

Yes, you can substitute mandarins with regular oranges. Just make sure to adjust the cooking time as larger oranges will take longer to caramelize.

→ What can I use instead of St-Germain or Grand Marnier?

You can replace St-Germain or Grand Marnier with any other liqueur of your choice, such as Cointreau or Amaretto. For an alcohol-free option, use orange juice or a flavored syrup.

→ How long can I store the caramelized fruits?

The caramelized oranges and cranberries can be stored in their syrup in an airtight container in the refrigerator for up to one week.

→ Can I skip the broiling step?

Yes, while broiling enhances the caramelized flavor, you can skip this step if desired. The oranges will still taste delicious without broiling.

→ How can I serve caramelized oranges and cranberries?

Serve them as a standalone dessert, over yogurt, as a pancake or waffle topping, or paired with ice cream for an indulgent treat.