Candied Mandarin Oranges with CranberriesOne of the great bonuses to starting a food blog has been that my friends and family are always sending me recipes, links to other food blogs and pretty pictures of things that look delicious. I can't claim to be any kind of speed-reader, so their help in scouring the Internet for new food ideas is appreciated. This take on cranberry sauce was sent to me by a girlfriend who claims to read the whole Internet every day; based on the sheer volume of info she posts to her Facebook wall, I'd say she's telling the truth.

Without a doubt, this is the prettiest cranberry sauce I've seen. Ever. The bright orange mini mandarins sitting in a pool of scarlet cranberries remind me of the bow topped presents under the tree.

The original recipe calls for St. Germain, an aromatic elderberry flower liquor. I used Chartreuse, but I think brandy or Grand Mariner would also be delicious. They were a little too sweet for me. The recipe posted below is how I will make them next time. If you like your cranberry sauce on the sweet side, add a little more sugar to the water at the beginning.


Cranberry Sauce: candied mandarin oranges with cranberries

  • Author: The Endless Meal
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes


Sweet, tart and citrusy: this cranberry sauce makes a visually stunning addition to your holiday table



  • 20 small mandarin oranges, peeled and white pith removed
  • 2 cups sugar
  • 4 tablespoons Chartreuse (which I used), elderberry flower liquor, brandy of Grand Mariner
  • 1 cups fresh (or frozen, thawed) cranberries


  1. Bring sugar and 3 cups of water to a boil in a large saucepan over medium-high heat, stirring to dissolve sugar. Add your choice of liquor along with the oranges. Remove from heat; cover and let stand overnight at room temperature.
  2. Preheat broiler. Line a rimmed baking sheet with foil. Using a slotted spoon, transfer oranges to prepared sheet; reserve syrup. Broil until oranges are browned in spots, 3–4 minutes per side. Transfer to a platter; set aside.
  3. 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.
  4. 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

Adapted from Bon Appétit