Caramelized Candied Oranges And Cranberries Are Simple And Good Recipes

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.

CARAMELIZED ORANGES

Steps:

• Place cold water in a heavy-based saucepan, add the sugar and bring SLOWLY to the boil, stirring to dissolve the sugar.
• (The sugar must be completely dissolved before the liquid boils.) Once the sugar is boiling, DO NOT STIR.
• Continue to boil.
• Use a pastry-brush dipped in water to wash down any sugar crystals forming on the sides of the pan, until the sugar is a rich, dark, caramel colour.
• Remove from heat and CAREFULLY add the warm water to the caramel WHICH WILL SPIT AND SPLUTTER!
• Return pan to the heat and continue stirring to dissolve the caramel in the water.
• Set aside to cool.
• Peel all the oranges, setting the peel of one aside.
• (Remove as much of the white pith as possible.) Place the peeled oranges in a bowl and pour over the caramel sauce, gently turning the fruit to cover each with sauce.
• Chill well.
• Cut the served peel into matchstick-sized pieces and cook until tender in boiling water.
• Refresh in cold water and drain.
• Sprinkle half the cooked zest over the oranges in the bowl and stir.
• Serve each chilled orange with the sauce and garnish with additional zest.
• Serves 6.

CARAMELISED CRANBERRY RELISH

Steps:

• Use a zester to zest the orange or use a peeler to peel off the zest, then finely shred it with a knife and set aside with the ginger. Halve and juice the orange.
• Tip the orange juice and sugar into a shallow saucepan and boil gently until you get an amber-orange caramel. Scatter the zest and ginger into the caramel, cook for 1 min, then tip in the cranberries and Port, if using. Cook everything on a high heat for 5 mins until the cranberries are starting to split but still have texture. Leave to cool and serve with the turkey.

EASY CANDIED CRANBERRIES

Steps:

• Preheat oven to 350 degrees F.
• Pick over cranberries to remove any stems.
• Toss with sugar and spread on a foil lined (or silpat lined) sheet pan.
• Roast for 15 minutes, stirring every five minutes.
• Cool and enjoy.

CANDIED CRANBERRIES

Steps:

• Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves. Transfer to top of double boiler. Add cranberries. Cover berry mixture and place over simmering water. Cook 45 minutes, stirring occasionally. Remove from over water. Let cranberry mixture stand at room temperature overnight.
• Place remaining 1/2 cup sugar on plate. Drain cranberries well. Add to sugar and turn to coat. Let dry at least 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate.)