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Candied Mandarin Oranges with Cranberries

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Introduction

Discover the delightful combination of candied mandarin oranges with a touch of elderflower and tartness from fresh cranberries. This recipe offers an elegant balance of sweet, tangy, and zesty flavors that are perfect for any occasion.

Tips for this Recipe

To achieve the best results with your candied mandarin oranges and cranberries, be sure to use a silicone baking mat or parchment paper for an easy release. Adjusting sugar quantities can create variations from small candied pieces to larger ones; just ensure consistency in size for even cooking.

Why You Will Love This Recipe

This Candied Mandarin Oranges with Cranberries recipe is not only visually stunning but also incredibly versatile. It’s a showstopper for dessert presentations, and the blend of citrusy orbs with tangy cranberries creates an unforgettable taste experience that appeals to both sweet-toothed connoisseurs and those who enjoy a hint of sophistication in their sweets.

Ingredients

  • 10 large or 20 small mandarin oranges
  • 3 cups sugar
  • 3 tablespoons St-Germain (elderflower liqueur)
  • 1 cup fresh cranberries, or frozen and thawed

Adviced Equipment

  • Silicone Baking Mat/Parchment Paper Set
  • Mandarin Orange Peeler (Mandarine Peelers)
  • Silicone Spatula
  • Candy Thermometer
  • Digital Kitchen Scale (Precision Measuring)
  • Silicone Ice Cube Trays/Molds
  • Mandoline Slicer (with caution)
  • Non-stick Skillet (Medium Size)
  • Wooden Spoon or Rubber Spatula Set
  • Food Processor with Dough Blade (for variations)
  • High-Sided Baking Tray/Sheet (13 x 9 Inch)

History of the Recipe

Candied oranges are a classic confection that has roots stretching back to ancient civilizations, often associated with celebrations and festive gatherings. The incorporation of mandarins reflects this tradition’s evolution into modern cuisine while cranberries have been used for centuries by indigenous tribes in North America for their medicinal properties before being introduced to the broader culinary world as a versatile fruit.

Fun Facts about This Recipe

Did you know? The process of candying fruits was initially developed by medieval cooks and often involved preserving them in syrup to extend their shelf life. Incorrances like cranberries offer a modern twist to these age-old techniques, bringing together the best of tradition with innovative flavor combinations.

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Candied Mandarin Oranges with Cranberries

Candied Mandarin Oranges with Cranberries

amanda

Equipment

  • - Silicone Baking Mat/Parchment Paper Set: A set including a baking mat and parchment paper sheets for easy peeling, cutting, or serving desserts without sticking to surfaces.

  • - Mandarin Orange Peeler (Mandarine Peelers): Designed specifically for removing the skin of mandarins or similar fruits in a single motion, making it easier and more efficient for this recipe's preparation steps.

  • - Silicone Spatula: A flexible, non-stick spatula that's ideal for scraping bowls cleanly, which can be particularly useful when dealing with sticky candied fruits.

  • - Candy Thermometer: Ensures accurate temperature control during the cooking process of candy making, providing precision in reaching and maintaining the desired sugar syrup consistency for candying orbs.

  • - Digital Kitchen Scale (Precision Measuring): Enables precise measurement of ingredients by weight, critical for following recipes accurately and achieving consistent results.

  • - Silicone Ice Cube Trays/Molds: Great for portioning the candied mandarin oranges into uniform sizes, which can be used as a garnish or to serve guests.

  • - Mandoline Slicer: For precise slicing of citrus and other components when necessary; however, caution is advised due to potential risk if not used safely.

  • - Non-stick Skillet (Medium Size): Useful for frying candied oranges at the right temperature without sticking, ensuring an even coating of candy syrup.

  • - Wooden Spoon/Rubber Spatula Set: Ideal utensils that won't scratch non-stick surfaces and are versatile for stirring and folding ingredients together.

  • - Food Processor with Dough Blade (for optional recipe variations): Although not directly used in the primary steps, a food processor could be helpful for quickly preparing cranberry puree or other components of the dessert as needed.

  • - High-Sided Baking Tray/Sheet (13 x 9 Inch): Suitable for baking larger quantities if scaling up the recipe, ensuring even heat distribution and optimal cooking space.

Ingredients

  • 10 large or 20 small mandarin oranges

  • 3 cups sugar

  • 3 tablespoons St-Germain (elderflower liqueur)

  • 1 cup fresh (or frozen, thawed) cranberries

Instructions

1

Instruction 1

Using a sharp paring knife, slice tops and bottoms from oranges. Cut off peel and white pith. Set aside.
2

Instruction 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

Instruction 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

Instruction 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

Instruction 5

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