Candied Mandarin Oranges with Cranberries

10 large or 20 small Mandarin oranges (If unavailable, use tangerines or clementines).

3 cups sugar

3 cups water

3 tbsp St. Germain liqueur

2 cups fresh or frozen cranberries

Using a good paring knife remove the tops and bottoms of the oranges. Peel off the skin and white pith and set oranges aside.

In a large sauce pan bring the sugar and water to a boil, stirring until the sugar desolves.

Add the St. Germain and oranges, cover and let sit at room temperature overnight.

With a slotted spoon, remove the oranges to a baking pan and save the syrup.

Place the oranges under a broiler for 3-4 minutes until browned in spots, then turn and brown opposite side.

Remove oranges and place in a decorative platter.

Place the cranberries in a sauce pan and add just enough syrup (from the oranges) to cover. Bring the syrup to a boil and simmer until the cranberries burst.

Spoon cranberry mix over the oranges and you are ready to serve.