Caramelized Clementine Oranges with Cranberries

Caramelized Clementines with dried Cranberries

I found this recipe in the November 2011 issue of Bon Appetite.  It looked absolutely inviting, but when I read the recipe I though, gosh what a lot of sugar.  It is called Candied Mandarin Oranges with Cranberries, but I thought, maybe I can turn the recipe into a desert, with essentially the same flavors, but not quite as high in sugar.  Here is my version.



  • 6 Clementine oranges
  • 3 Tbsp Agave syrup or honey
  • 1 1/2 C. pomegranate juice  (not juice drink)
  • 1/3 C. Dried cranberries (preferably dried in apple juice)
  • 1/2 Tsp  dried Lavender flowers
  • 1/4 cup or so walnuts or pecans, slightly roasted and crushed
  • Greek yogurt, vanilla, or whipped cream for topping

With a sharp paring knife cut the tops and bottoms from the Clementines. Peel the oranges and the white pith as much as possible, especially from the centers. Otherwise the orange may be need to be cut when eating. Put aside in a not too deep saucepan (not aluminium), big enough to hold the oranges.

Pour the pomegranate juice into a saucepan and add the agave syrup.  Add the Lavender and bring to a boil.  Simmer gently for 2-3 minutes and set to steep for 10 – 15 min, covered.  Strain the syrup and pour over the oranges Bring the oranges and syrup to a boil. Turn off heat and set aside, covered, overnight. Turn over oranges once before retiring,

Put the dried cranberries in a small dish and pour over just enough pomegranate juice to cover.  Also let sit overnight.  So far everything can be made a day ahead.

Next day heat broiler.  Use foil to line a shallow baking dish.  Transfer the oranges with a slotted spoon to the baking dish.  Let the syrup sit.  Put the oranges under the broiler till they are slightly brown in places, ca 3-4 minutes per side. Set aside in room temperature till serving tim

Put each orange in a shallow desert dish, pour a few cranberries over each dish and a little of the juice.  Top with a dollop of vanilla flavored Greek yogurt or whipped cream.  Sprinkle a little of the roasted, crushed nuts over and serve at room temperature.

Use any leftover syrup for something else.

It is a delightful refreshing desert after a heavy meal.

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