CRANBERRY SAUCE WITH MANDARIN ORANGES
Impress your guests with this cranberry sauce with mandarin oranges. It's the prettiest (and tastiest) cranberry sauce around!
Provided by Kristen Stevens
Categories Side Dish
Time 15m
Number Of Ingredients 4
Steps:
- Begin by peeling the mandarin oranges. Set 6 oranges aside whole. Separate the remaining oranges into segments.
- Add the cranberries, honey, and bourbon to a medium-sized pot and bring to a boil over high heat. Lower the heat to medium and continue to cook the cranberries for 5 minutes.
- Add the whole mandarin and segments to the pot and carefully stir them in. Simmer for 5 minutes more then remove the pot from the heat. Let the cranberry sauce cool slightly before transferring it to a jar.
Nutrition Facts : ServingSize 1 serving = ¼ cup, Calories 129 kcal, Sugar 28 g, Sodium 3 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 32 g, Fiber 2 g, Protein 1 g, UnsaturatedFat 2 g
CANDIED MANDARIN ORANGES WITH CRANBERRIES
Provided by Anita Lo
Yield Makes 10 servings
Number Of Ingredients 4
Steps:
- Using a sharp paring knife, slice tops and bottoms from oranges. Cut off peel and white pith. Set aside.
- 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.
- 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.
- 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.
- Spoon cranberries with juices over caramelized mandarins. Serve warm or at room temperature.
CANDIED CITRUS
This tart and sweet candied citrus is so easy to make, and it adds a zippy pop to drinks, desserts and more. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield About 1 dozen citrus slices.
Number Of Ingredients 3
Steps:
- In a Dutch oven, combine sugar and water; bring to a boil. Add citrus slices; reduce heat to medium. Cook until slices are translucent, about 20 minutes, turning occasionally. Reduce heat; simmer until slices are tender but still intact, about 10 minutes, turning occasionally., Using a slotted spoon or tongs, remove slices to a wire rack or a parchment-lined baking pan. Let stand at room temperature overnight to dry. (Save syrup for another use.) If desired, cut slices in half; use to decorate a cake, pie or other dessert, or to garnish drinks.
Nutrition Facts : Calories 74 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 69mg sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.
CARAMELIZED CANDIED ORANGES AND CRANBERRIES ARE SIMPLE AND GOOD!
Steps:
- 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.
CANDIED ORANGE SLICES
Candied Orange Slices add the special somethin' somethin' to almost any dessert. ...an edible garnish with a sweet citrus bite. Chewy, fresh and gorgeous.
Provided by Susie Gall
Categories Dessert Dessert Garnish
Time 1h15m
Number Of Ingredients 6
Steps:
- Fill a large bowl with ice water and set aside.
- Bring a medium saucepan of water to a boil and add orange slices.
- Boil 1 minute then place in the bowl of ice water until cooled. Drain.
- In a large skillet over medium heat, bring 2 cups sugar, 2 cups water and 2 tablespoons orange juice just to a boil, and heat until sugar dissolves (stir occasionally).
- Turn heat to medium-low and place orange slices in the sugar-water in a single layer.
- Simmer (do not boil) the orange slices 45-60 minutes or until rinds are slightly translucent, turning every 15 minutes.
- Place orange slices on a cooling rack and allow to cool completely, (1 hour or overnight).
- If desired, sprinkle extra sugar over candied orange slices if you prefer the slices less sticky.
- Use immediately or keep orange slices refrigerated in an airtight container until ready to use.
- The orange slices can be kept up to 1 month and used as a garnish for many desserts.
- Reserve orange syrup, in the fridge, for another use being sure to discard after 2 weeks.
- Enjoy!
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- Bring sugar and 3 cups of 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.
- 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.
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