Candied Mandarin Oranges With Cranberries

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

1. Using a sharp paring knife, slice tops and bottoms from oranges. Cut off peel and white pith. Set aside.
2. 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.
3. 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.
4. 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:
5. Spoon cranberries with juices over caramelized mandarins. Serve warm or at room temperature.

oranges, sugar, st, fresh

Taken from www.epicurious.com/recipes/food/views/candied-mandarin-oranges-with-cranberries-368271 (may not work)