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.