BRANDIED ORANGES

These Brandied Oranges are a favourite way to end a meal. This is an elegant, light dessert, and so simple to make. Orange segments are marinated in a delicious syrup that is flavoured with brandy and Grand Marnier. They are at their best if made ahead of time which makes them perfect for easy entertaining. Be assured, this is a crowd-pleaser!

WHY YOU’LL LOVE THIS RECIPE:

These Brandied Oranges are an elegant dish, ideal for special occasions, and a great way to use oranges in a dessert. It is light and refreshing, making it a perfect end to a special meal.

You will love that it can be prepared a day in advance meaning that when it’s time to serve your dessert, it is all ready for you, leaving more time to spend with your guests.

You will love these Brandied Oranges because:

• The marinated orange segments are simple to make and full of fresh flavours, the perfect ending to a meal.
• No special equipment is required for this recipe. In fact, as this is a no-bake dessert, you don’t even turn your oven on. You just need a hotplate, a saucepan and a sharp knife to cut the orange into segments.
• It is naturally gluten and dairy-free and possibly vegan –  just check that your liqueur of choice is suitable.

INGREDIENTS IN THIS RECIPE:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Caster/superfine sugar – this sugar is easily dissolved to make the syrup. However, you can also use regular granulated sugar.

Water – we use filtered water.

Brandy – use a good quality, but not necessarily expensive brandy. You don’t need to use Cognac unless, of course, you want to.

Grand Marnier or Cointreau – these are both French orange-flavoured liqueurs and they both originated in the late 1800s. However, they differ in that Cointreau is made with a clear alcohol and Grand Marnier from Cognac. For this recipe, either is suitable.

Oranges – I have used navel oranges.  This popular winter variety has thick, easily removed skin and sweet, juicy, seedless flesh, making them ideal for these oranges in brandy.

HOW TO MAKE BRANDIED ORANGES:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

1 – Make the syrup:
Start by making the syrup. Add the sugar and water to a medium-size saucepan and stir over low heat until the sugar dissolves. Bring to a boil, and boil uncovered for 2 minutes.

When the syrup is cool, add the brandy and Grand Marnier or Cointreau and mix well to combine.

2 – Start preparing the oranges:
Using a sharp knife, trim both ends of the oranges.

3 – Trim the oranges:
Remove the peel and white pith.

4 – Segment the oranges:
Hold the oranges over the bowl you will use for serving and remove the segments. This way, none of the juice is lost.

5 – Squeeze out excess juice:
When the segments are removed, squeeze the remaining portion of the orange over the same bowl to remove the remaining juice.

6 – Add the syrup to the oranges:
Pour the syrup over the orange segments and stir. Refrigerate for two hours prior to serving.

TIPS FOR SUCCESS AND FAQS:

This is a simple recipe that produces an impressive dish. For the best results, use oranges that are super fresh.

How far in advance can I make the Brandied Oranges?

You can make them up to 2 days in advance. Store them in the fridge in a bowl covered with cling wrap.

Are the oranges best served chilled or at room temperature?

This is personal preference. On a very hot day, I may opt for chilled, but at other times room temperature would be ideal.

What is the best variety of orange to use?

I have used navel oranges.  This popular winter variety has thick, easily removed skin and sweet, juicy, seedless flesh, making them ideal for brandied oranges. Valencia oranges are a summer variety. They are sweet and juicy but do contain a few seeds which you would need to remove.

HOW TO SEGMENT AN ORANGE:

Take your food presentation skills to a new level by learning to segment oranges.

What does it mean to segment an orange?
It means you have sweet, tender segments of orange flesh, eliminating the bitter pith and membrane which separates the orange segments. 

It is not difficult; it just requires a little time and patience but greatly boosts your presentation.

To segment the orange, you need a medium to large, very sharp knife.
Begin by trimming both ends off the orange to create a flat, stable surface.

Stand the orange on one end. Remove the orange peel and white pith by starting at the top and moving your knife downward along the contour of the orange. Remove just enough to show the orange flesh. Discard the peel and remove any white pity which may remain.

To cut the orange into segments, carefully slide your knife as close as possible to the membrane. When the blade reaches the centre of the orange remove the knife, cut along the membrane on the other side and remove the segment.

Catch each segment, and any juice, in a bowl.

Any citrus can be segmented; grapefruit works well in salads, lemons and limes are lovely in salsas.