SPICED MANDARIN ORANGES
This recipe takes mandarin oranges to the next level. When Mama Paige told me this was a must-have for this January recipe collection, I was initially skeptical. After trying them, I was eager to recreate the recipe at home, so I didn’t have to share! lol
This recipe is packed with warm spices perfect for this cold weather. The rum helps a bit too. If you want to create an alcohol-free version, leave the rum out or swap it for a little rum flavoring. If you’re using rum flavor, you will only need ¼ Tsp. A little goes a long way. These delicious oranges can be served at room temperature or chilled. You can eat them by themselves or over ice cream or even oatmeal.
Let’s get into the Recipe!
In a medium pot, add ginger root, cinnamon stick, orange peel, water, brown sugar, dark rum, Chinese five-spice, and juice from oranges. Bring to a boil. Once boiling, turn to simmer. I love cooking aromatics on the stove. Not only is the result delicious, but it also makes the kitchen smell amazing the process.
After 10 minutes, add the mandarin oranges. Simmer for another 5 minutes. Carefully remove the orange peel. Then pour the mixture into a heat-resistant jar with an airtight lid. We used a pint-sized mason jar. Let the jar cool in the fridge for several hours. Overnight is recommended. Then enjoy with friends or by yourself. There might be liquid leftover; it can be chilled and used as a base for another sauce or syrup. (Hint: we will be showing how to use this leftover liquid in one of our recipes next month.)
Just A Suggestion…
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Spiced Mandarin Oranges
Ingredients
- 1 fresh ginger root – inch, sliced
- 1 cinnamon stick – 3-inch
- 1 Tbsp orange peel – thinly julienned
- ¼ C. water
- ½ C. brown sugar – packed
- 2 Tbsp dark rum
- ¼ Tsp Chinese five spice
- ½ C. juice from canned mandarin oranges
- 1 can mandarin oranges – 20 oz, drained
Instructions
- Mix ginger root, cinnamon stick, orange peel, water, brown sugar, dark rum, Chinese five-spice, and juice from oranges in a medium pot. Bring to boil. Once boiling, turn to simmer. Let simmer for 10 minutes.
- Add mandarin oranges to the pot. Stir and then simmer for 5 minutes.
- Remove the orange peels. Pour the remaining mixture into a heat resistant pint-sized container with a lid.
- Let cool in the fridge for several hours. Overnight is recommended.
