Candied Mandarin Oranges With Cranberries Recipes

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CANDIED MANDARIN ORANGES WITH CRANBERRIES



Candied Mandarin Oranges with Cranberries image

Provided by Anita Lo

Yield Makes 10 servings

Number Of Ingredients 4

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

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-ORANGE AND CRANBERRY COMPOTE



Candied-Orange and Cranberry Compote image

Categories     Liqueur     Dessert     Thanksgiving     Quick & Easy     Cranberry     Orange     Fall     Vegan     Simmer     Gourmet     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 5

3/4 cup water
3/4 cup sugar
1 large navel orange, quartered lengthwise and sliced crosswise paper thin (including peel)
1/4 cup fresh or frozen cranberries (not thawed), thinly sliced
1 tablespoon Grand Marnier or other orange-flavored liqueur

Steps:

  • Bring water and sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Add orange and gently simmer over moderately low heat, uncovered, stirring occasionally, until peel begins to turn translucent and syrup is reduced to about 2/3 cup, 25 to 35 minutes.
  • Transfer to a heatproof bowl and cool. Stir in cranberries and Grand Marnier and chill, covered, until cold, about 1 hour.

PAMMY'S CRANBERRIES AND MANDARIN ORANGES



Pammy's Cranberries and Mandarin Oranges image

This is kinda tasty. We like it warm but can be served chilled. Hubby gives it 4 stars and he doesn't like cranberries. I'm sure you can add the sugar while cooking but this is how I like to do it. I'm guessing on servings.

Provided by Packer Backer Pammy

Categories     Fruit

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 2

1 1/2 cups fresh cranberries
1 (11 ounce) can mandarin oranges

Steps:

  • Wash cranberries.
  • Put cranberries in medium saucepan.
  • Add juice from mandarin oranges (about 1/2 cup).
  • Cut each mandarin orange section 6 times.
  • Put the mandarin oranges in with the cranberries.
  • Heat to boiling, stirring often.
  • After it boils, stir constantly.
  • When cranberries are"gone" or"dissolved" remove from heat.
  • It will be kinda"thick".
  • Put in serving dish, cover and refridgerate.
  • When ready to serve, I add 1 1/2 tablespoons sugar and warm in the microwave, stir very well before serving.

Nutrition Facts : Calories 115.4, Fat 0.6, SaturatedFat 0.1, Sodium 4.5, Carbohydrate 29.5, Fiber 6.1, Sugar 19.4, Protein 1.5

FRESH CRANBERRY SAUCE WITH MANDARIN ORANGES



Fresh Cranberry Sauce With Mandarin Oranges image

This is the quintessential cranberry sauce from the Ocean Spray package to which I add a can of Mandarin oranges---(I use unsweetened, especially if you use sugar---don't want to completely drown out the tart berries!) I also substitute Splenda or other sweetener for sugar.

Provided by Mermandrea

Categories     Low Protein

Time 15m

Yield 2 1/2 cups

Number Of Ingredients 4

1 cup sugar or 1 cup Splenda granular
1 cup water
1 (12 ounce) package fresh cranberries
1 (15 ounce) can unsweetened mandarin oranges

Steps:

  • Combine sugar and water in a medium saucepan.
  • Bring to boil; add cranberries, return to boil.
  • Reduce heat and boil gently for 10 minutes, stirring occasionally.
  • Add can of Mandarin oranges.
  • Cover and cool completely at room temperature.
  • Refrigerate until serving time.
  • Makes 2 1/4 cups.

ORANGE-CRANBERRY TOSSED SALAD



Orange-Cranberry Tossed Salad image

Candied cranberries and mandarin oranges sparkle like jewels in this merry Christmas salad my family's enjoyed for years.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 12 servings.

Number Of Ingredients 11

2 cups fresh or frozen cranberries, thawed
1 cup sugar
3 tablespoons orange juice
2 tablespoons cider vinegar
2 tablespoons honey
1 teaspoon poppy seeds
1 teaspoon ground mustard
Dash salt and pepper
3/4 cup canola oil
2 heads Boston or Bibb lettuce, torn
1 can (11 ounces) mandarin oranges, drained

Steps:

  • For candied cranberries, place cranberries in a baking pan; sprinkle with sugar. Cover tightly with foil and bake at 350° for 30 minutes, stirring every 15 minutes. , Place in a single layer on a greased aluminum foil; cool for at least 30 minutes., For salad dressing, combine the orange juice, vinegar, honey, poppy seeds, mustard, salt and pepper in a small bowl. Slowly whisk in oil. Just before serving, toss the lettuce, oranges and dressing in a large bowl. Sprinkle with candied cranberries.

Nutrition Facts :

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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.
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  • 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.


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