Caramelized Candied Oranges and Cranberries are Simple and Good!

Caramelised oranges with cranberries
Caramelized Candied Oranges

If you’ve been reading my blog for awhile, you will know that I am a big fan of St- Germain. It was served to me in a cocktail, a good four years ago, and I haven’t stopped drinking it since. I love this blended with wine, champagne or prosecco and of course, in cocktails. St-Germain has a lovely, fragrant, floral taste and unlike many liquors, I think it is of the subtle variety. I often mix  cocktails with it and friends that haven’t tasted it before always ask what the secret ingredient is. Yes, you can see what drew me to this caramelized candied orange recipe with bright red cranberries.

No, it wasn’t the cute, brightly colored mandarins. And it wasn’t the red cranberries. It was the three tablespoons of St Germain, that attracted my attention. I liked the simplicity of this recipe and I do love mandarins. My mother never bought them for us, though I do remember seeing them in the countless jello molds that graced every holiday table. My sport of the day was fishing out those tiny slices from the jello and disposing of them quickly in my mouth! For dessert, I surreptitiously took out the bottoms of the Fannie May chocolates to discover which one of those would be my prize.

My kids loved mandarin oranges. I remember dumping them on to their high chair trays and watching them gorge themselves. It wasn’t the most appetizing way to serve them, but plastic plates always ended up on the floor! (I am sure new mothers cringe at this thought.) I surmised that since those little slices were in a low sugar syrup, that they must be OK. And as they grew they discovered new ways of eating mandarins. Besides the bags and bags of them that were at every sporting event, they were also found in spinach salads with almonds and goat cheese, and Asian chicken salads and various other concoctions. Yes, mandarins were always a part of our life in their own understated way.

Caramelized Candied Oranges

Well, this year finds us alone at Thanksgiving. Well, not alone as we’ve had three requests for our presence at the big meal, and let me tell you this was no easy choice to make! However, we are without the presence of kids so I will have to eat these oranges. Their loss!  Right now Manservant is in Sweden and won’t be back until Wednesday night, and so I am cooking. I will get to the cleaning, but right now, I’m having fun catching up on blogging and experimenting with new recipes.

Which leads me to this one. I really liked these jewels! They are glorious and will brighten any table and save the kids from fishing out orange slices from jello molds. I don’t know. Do people still make jello molds? These keep in the fridge awhile and are also great over ice cream or in yogurt, or even on pound cake. Or you could do what I did. You could mix them into your favorite gin drink and feel great satisfaction that this simple little recipe also makes a great cocktail! So remember, don’t throw away any of this very simple syrup! If you eat all the caramelized candied oranges, strain the syrup and keep it for a rainy day when you need a special drink to see the sun.

Caramelized Candied Oranges
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Caramelized Candied Oranges and Cranberries are Simple and Good!

  • Author: Abbe
  • Prep Time: 20 Minutes
  • Cook Time: 5 Minutes
  • Total Time: 25 Minutes*
  • Yield: 8 - 10 Servings 1x
  • Category: Dessert
  • Method: Stove Top
  • Cuisine: American



10 large or 20 small mandarin oranges
3 c sugar
3 T St-Germain or Gran Marnier
1 c fresh cranberries


Peel oranges and cut off all the white pith. Bring sugar and 3 c water to boil over medium high heat to dissolve the sugar. Stir in St-Germain and oranges. Remove from heat and cover. Leave overnight. (I actually left these for 24 hours.)

Preheat broiler. Line a rimmed baking pan with foil. Using a slotted spoon transfer oranges to pan.(Keep syrup in pot.) Broil until oranges are browned in spots. (I do believe you could skip this step as I think the wee little oranges would still taste good without broiling.) If you want to broil them, broil them about 3-4 minutes on each side, until browned in spots. Transfer to platter or bowl.

Place cranberries in the pot with the syrup. Bring to a boil, reduce heat and simmer until the berries are soft and begin to pop. Spoon cranberries over mandarins and admire their beauty! I chilled this mixture in the syrup in the refrigerator which is where they’ve been until I spooned them over my yogurt this morning! It is also OK to serve them right away or leave them at room temperature for a few hours and then serve.


*Does not include time to sit in syrup

From Bon Appetit

Keywords: Caramelized oranges, caramelised oranges recipe, caramelised oranges with gran marnier, candied oranges

Other November Dishes:
Pumpkin Brown Sugar Muffins
Mushroom Lover’s Pastry
Smoky Pumpkin Hummus
Hot Brown Sandwich
Tamale Stuffing with Chorizo
Frozen Cranberry Salad
Fresh Cranberry and Apple Salad
Tequila Cranberry Sauce
Waldorf Salad
Brown Sugar Spice Cake with Caramel Glaze
Gingerbread Pear Upside Down Skillet Cake
Whipped Cream Biscuits
Maple Glazed Challah Rolls

Caramelized Candied Oranges

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  • Juliana
    December 4, 2014 at 3:15 am

    This is a combination that I have never had…mandarin orange and cranberry…it sure sounds and looks delicious…and so pretty. I love the color of it!
    Have a great week Abbe 🙂

    • Abbe Odenwalder
      December 9, 2014 at 4:22 am

      Thanks Juliana! It does look pretty, doesn't it?

  • Sippity Sup
    December 2, 2014 at 5:20 am

    A whiff of elderflower makes everything special. GREG

    • Abbe Odenwalder
      December 9, 2014 at 4:21 am

      We are in total agreement on this Greg!

  • Bam's Kitchen
    December 2, 2014 at 12:20 am

    This would be a perfect ending to a holiday meal. Great flavours and just delicately sweet at the end of the meal. Cranberries and oranges are like a match made in heaven.

    • Abbe Odenwalder
      December 9, 2014 at 4:20 am

      You are so right, Bam. These also seem perfect for an ending to an Asian meal!

  • Sofia Clara
    November 30, 2014 at 6:13 pm

    this look delicious! perfect for the holiday season

    • Abbe Odenwalder
      December 9, 2014 at 4:19 am

      Thanks Sofia Clara. Delicious and something light for a change!

  • Carol at Wild Goose Tea
    November 29, 2014 at 8:03 pm

    I am totally enjoying everyone's comments how to use this wonderful happy holidays mixture. Great. Did anyone say over pound cake? I have lot of Gran Marnier, but am unfamiliar with St. Germains Well some new little adventure for me to try. Yay.

    • Abbe Odenwalder
      December 9, 2014 at 4:19 am

      oooh yeah! Poundcake. Good choice!

  • SavoringTime in the Kitchen
    November 29, 2014 at 7:56 pm

    What a delightful recipe! I've never tried St. Germain but certainly love Grand Marnier.

    • Abbe Odenwalder
      December 9, 2014 at 4:18 am

      It is totally different than St Germain, however I think it would be great, too! Thanks!

  • Zoe
    November 27, 2014 at 3:36 am

    Hi Abbe,

    This is great with ice cream or yogurt… Yum!


    • Abbe Odenwalder
      December 9, 2014 at 4:14 am

      Had it for breakfast this morning over Greek yogurt! Yum!

  • Anna and Liz Recipes
    November 27, 2014 at 2:49 am

    This sounds so delicious and I love that you can use the syrup in a cocktail – perfect for the holidays! Have a wonderful Thanksgiving!

    • Abbe Odenwalder
      December 9, 2014 at 4:11 am

      Try it. You will love it. I promise!

  • Choc Chip Uru @ Go Bake Yourself
    November 26, 2014 at 6:42 pm

    This is such a delicious idea, the perfect dessert topping! I would be spooning this like no tomorrow 😀

    Choc Chip Uru

    • Abbe Odenwalder
      December 9, 2014 at 4:04 am

      It would be great over ice cream, Uru! Spoon away!

  • Natalie G
    November 25, 2014 at 8:23 pm

    Such a festive treat!

    • Abbe Odenwalder
      December 9, 2014 at 4:03 am

      Thanks, Natalie! It tasted festive, too!

  • Ansh
    November 25, 2014 at 2:23 pm

    That looks wonderful, Abbe. Have a wonderful Thanksgiving.

    • Abbe Odenwalder
      December 9, 2014 at 3:59 am

      It was, Ansh! And something nice and light to add to a heavy meal.

  • Cheri Savory Spoon
    November 24, 2014 at 7:51 pm

    St. Germain sounds like great stuff Abbe, will have to pick some up, love this beautiful dish. Happy Holidays to you!

    • Abbe Odenwalder
      December 9, 2014 at 3:58 am

      Try it in a margarita in place of triple sec. Total yum! Thanks Cheri!

  • Tricia @ Saving room for dessert
    November 24, 2014 at 7:13 pm

    This is beautifully festive! I would scoop a big bowl of this for myself and love every bite! Have a wonderful Thanksgiving Abbe!

    • Abbe Odenwalder
      December 9, 2014 at 3:55 am

      It does look festive, doesn't it? Thanks Tricia!

  • Sharon D
    November 24, 2014 at 11:54 am

    What a lovely dish, Abbe. I like that it goes great with a lot of things! ^.^

    • Abbe Odenwalder
      December 9, 2014 at 3:55 am

      Thanks Sharon. It works with a lot of foods and drink and I love how it keeps!

  • Kitchen Riffs
    November 24, 2014 at 2:58 am

    "Time to make: As long as it takes to peel the oranges." My kind of instructions! St. Germain is good stuff, and I don't do enough with it. Its flavor would be gorgeous in this dish! And speaking of gorgeous, this dish is. Fun recipe — thanks.

    • Abbe Odenwalder
      December 9, 2014 at 3:54 am

      Thanks John. And I've never been very good with numbers!

  • Liz Berg
    November 23, 2014 at 11:50 pm

    Such a gorgeous, jewel toned salad! I have a huge bottle of St. Germaine in my liquor cabinet…now I have a recipe to start using up my stash 🙂 Have a terrific Thanksgiving!

    • Abbe Odenwalder
      December 9, 2014 at 3:54 am

      I love anything with St Germain, Liz. This was great but then anything with St-Germain is!

  • Angie Schneider
    November 23, 2014 at 6:59 pm

    My mouth is watering, Abbe. I don't think I have ever had mandarin oranges prepared this way…I love the combination with cranberries.

    • Abbe Odenwalder
      December 9, 2014 at 3:53 am

      These were so refreshing, Angie. And great over yogurt!

  • Karen Harris
    November 23, 2014 at 6:41 pm

    This is a beautiful dish! Yes, I can vouch for your love of St. Germain in a couple of cocktails. So glad your husband will be back on Wednesday night. Even though Thanksgiving is just one day, it is an important one.

    • Abbe Odenwalder
      December 9, 2014 at 3:52 am

      Glad he made it, too! And this is great straight or in vodka!