• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
It's Not Complicated Recipes
  • Home
  • Recipes
  • Blog
  • About
  • Kitchen Tips
  • Subscribe
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Blog
  • About
  • Kitchen Tips
  • Subscribe
  • Get in touch
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Desserts » Brandied Oranges

    Brandied Oranges

    Published: Jun 26, 2022 by Alexandra Cook

    For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

    1698 shares
    Jump to Recipe Leave Review

    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!

    Round white dish, full of brandied oranges, with a spoon sitting in the dish.
    Jump to:
    • Why you’ll love this recipe:
    • Ingredients in this recipe:
    • How to Make Brandied Oranges:
    • Tips for success and FAQs:
    • How to segment an orange:
    • Serving suggestions:
    • More delicious recipes for you to try:
    • Brandied Oranges
    Star

    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.

    Ingredients in this recipe on a white marble background.

    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.

    Steps 1-2 of preparing this recipe - making the syrup and slicing the bottom off the orange.

    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.

    Steps 3-4 of preparing this recipe - removing the peel and segmenting 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.

    Steps 5-6 of preparing this recipe - and squeezing out the excess juice from the orange and pouring the syrup over the oranges.

    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.

    Round white dish full of brandied oranges with three scoops of ice cream on top, and a spoon sitting on the bench alongside the dish.

    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.

    Star

    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.

    Small glass jar with serve of oranges alongside a scoop of ice cream, and a spoon pouring some more of the sauce over the top.

    Serving suggestions:

    Although delicious on their own, our Brandied Oranges are also perfect to serve alongside a dessert such as:

    • Vanilla Ice Cream
    • Vegan Cashew Cream
    • Caramelised Yoghurt Cream
    • Baked Cheesecake

    For a perfect ending to a meal, I frequently turn to these Brandied Oranges. This is an elegant dessert, light, with fresh flavours and simple to make. Be assured, this dessert is a crowd-pleaser!

    Alex xx

    More delicious recipes for you to try:

    • Gluten-Free Peach and Plum Crumble
    • Blueberry Tartlets
    • Gluten-Free Strawberry Cake
    • Mini Meringues with Berries and Cream

    Stay in touch!
    Follow me on Facebook, Pinterest and Instagram and subscribe to my newsletter.

    We have adapted this recipe from the Australian Women’s Weekly.

    Round white dish, full of brandied oranges, with a spoon sitting in the dish.

    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!
    4.97 from 59 votes
    Print Pin Review
    Course: Dessert
    Cuisine: International
    Prep Time: 30 minutes
    Chill Time: 2 hours
    Total Time: 2 hours 30 minutes
    Servings: 6 people
    Calories: 322kcal
    Author: Alexandra Cook – It’s Not Complicated Recipes

    Ingredients

    • 1 ½ cups (330 g) caster/superfine sugar
    • 1 cup (250 ml) water
    • ¼ cup (60 ml) brandy See Note 1
    • 2 tablespoon Grand Marnier – or Cointreau See Note 2
    • 8 large Navel oranges See Note 3

    Recipe Measurements:

    For accuracy, we recommend weighing your ingredients. This will produce the best results.

    Prevent your screen from going dark

    Instructions

    • Make the syrup: Place the sugar and water into a medium-sized saucepan and stir over a low heat until the sugar dissolves.
      Bring to a boil, and, without stirring, boil uncovered for 2 minutes.
    • Allow the syrup to cool then add brandy and Grand Marnier. Mix well and set aside.
    • Segment the oranges: Using a sharp knife, begin by trimming both ends off of 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. 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. Do this over the bowl in which you’re placing the segments, so that none of the precious juice is lost.
      Squeeze the remaining portion of the orange over the same bowl to remove the rest of the juice.
    • Pour the syrup over the orange segments and stir.
    • Refrigerate for two hours to allow the flavours to develop.
      The oranges can be served at room temperature or chilled, either alone or with vanilla ice cream or whipped cream.

    Notes

    1. Brandy: use a good quality, but not necessarily expensive brandy.
    2. Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
    3. Oranges: if your oranges are small, use 1-2 more.
    4. Vegan: if you require this recipe to be vegan, ensure that the alcohol is not filtered using animal products.
    5. Recipe: We have adapted this recipe from the Australian Women’s Weekly.

    Nutrition Estimate:

    Calories: 322kcal | Carbohydrates: 75g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 5mg | Potassium: 313mg | Fiber: 4g | Sugar: 67g | Calcium: 82mg | Iron: 0.3mg
    Tried this Recipe? Please rate and leave a comment!
    Nutritional Disclaimer:

    The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.

    This post was originally published in August 2018. It has been updated with new photos and more information. The recipe remains the same.

    « Peanut Butter Banana Overnight Oats
    Chocolate Peanut Butter Overnight Oats »
    1698 shares

    Reader Interactions

    Comments

    1. Kelsie

      October 20, 2022 at 11:12 am

      5 stars
      These were fantastic. We served them over sponge cake with fresh whipped cream and they made the perfect decadent, yet light dessert. I’m wondering if this would work with something like peaches too?

      Reply
      • Alexandra

        October 23, 2022 at 10:12 am

        Hi Kelsie, I am delighted that you enjoyed the Brandied Oranges. They would be so delicious with sponge cake and whipped cream! I haven’t tried using peaches, but it does sound delicious. If you do try it, I would be interested to hear. 🙂

        Reply
    2. Laraine

      October 07, 2022 at 10:58 am

      Help! I put the Brandy in with the Sugar and water and brought to the boil, should I start again or can I add more Brandy once cooled when I add the Cointreau?

      Reply
      • Alexandra

        October 07, 2022 at 11:02 am

        Hello! It should be fine. Once cool, just have a try – you might want to add a little more brandy to taste. Enjoy!

        Reply
    3. Karen

      July 07, 2022 at 7:43 am

      5 stars
      Oh my goodness! These were incredibly easy and absolutely delicious. I made them for company without trying first and was thrilled with how they turned out. Will make again!

      Reply
      • Alexandra

        July 13, 2022 at 11:24 am

        Hi Karen, I am delighted to hear that you enjoyed the Brandied Oranges. Thank you for letting me know. 🙂

        Reply
    4. Jennifer

      June 30, 2022 at 4:53 am

      5 stars
      I’ve made these three times and most recently served it on top of panna cotta! It was so good! My family loved it and asked for more. I’m so glad I doubled the recipe. I highly recommend this and letting it sit for a day as it tastes even better the next day.

      Reply
      • Alexandra

        June 30, 2022 at 7:40 am

        Hi Jennifer, thank you for your lovely comments on the Brandied Oranges. I am so happy to hear that you have made them three times and love the idea of serving them with panna cotta. So delicious! 🙂

        Reply
    5. Victoria

      September 22, 2021 at 3:44 pm

      5 stars
      So delicious! I made these with blood oranges before and just made them again with cara cara oranges the other day. I added these to store bought cheesecake which elevated the dessert! Highly recommend!

      Reply
      • Alexandra

        September 29, 2021 at 12:38 pm

        Hello Victoria, thank you for your fantastic feedback on the Brandied Oranges. The Cara Cara oranges would have been delicious served with cheesecake! 🙂

        Reply
    6. Charlotte M

      July 22, 2020 at 5:54 pm

      5 stars
      I was a little hesitant in making orange segments but I had no problems after reading your detailed steps! These tasted incredible! I served them on top cheesecake and all my friends were raving about the oranges!! I’m planning on making these for a cake later this weekend. 🙂

      Reply
      • Alexandra

        July 22, 2020 at 6:15 pm

        Charlotte, I am so pleased that you enjoyed the Brandied Oranges. They would have been delicious with cheesecake! 🙂

        Reply
        • Alexandra

          December 05, 2022 at 12:40 am

          I was looking for the history of a dessert my family has always made for the holidays. I peel and segment a case of oranges. Add a bottle of apricot brandy, some sugar, and 2 jars of maraschino cherries. Loved that I found your version and that we are both Alexandras! 💕

        • Alexandra

          December 06, 2022 at 5:31 pm

          Hi Alexandra, I am so pleased that you found our recipe for Brandied Oranges and hope that you make it sometime. Yours sounds very interesting too. Great name! 🙂

    « Older Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest

    Hello!

    I’m Alex.

    I am a full-time blogger, passionate foodie and writer who loves to travel.

    Welcome to It’s Not Complicated Recipes!

    My blog reflects my approach to cooking. I like it to be simple, easily prepared and delicious. learn more about me here →

    Find A Recipe

    Popular Recipes

    • Up close shot of small pot of sauce, sitting on a saucer with a spoon on the side. Sweet Chilli Sauce
    • Jar of jam, sitting on a board, with a spoon and a dollop of jam on the edge. Easy Plum Jam
    • Small white bowl of pickled ginger. Easy Pickled Ginger (Gari)
    • three jars of chillies, with a gold spoon at front, some whole red chillies to the side and some bruschetta in the background. Preserved Chillies in Oil

    Seasonal Recipes

    Pinwheels sitting on a round white plate.

    Cinnamon Apple Pinwheels

    Overhead shot of baked pasta dish, sitting on dark grey cloth.

    Pumpkin and Ricotta Stuffed Pasta Shells

    four doughnuts sitting on bench, surrounded by some sprinkling of pumpkin spice, with a white cloth and green jug in the background.

    Baked Pumpkin Doughnuts – Gluten-Free

    small flat stone bowl of mixed pumpkin spice, with a small wooden spoon on a grey cloth napkin.

    Homemade Pumpkin Spice Mix

    free e-book at itsnotcomplicatedrecipes.com

    Footer

    ↑ back to top

    About

    • Our Story
    • Recipes
    • Blog

    Disclaimers

    • Privacy Policy
    • Privacy Policy (GDPR)
    • Cookie Policy
    • Terms Of Use

    Contact

    • Contact
    • Subscribe

    COPYRIGHT © 2023 · IT'S NOT COMPLICATED RECIPES | ALL RIGHTS RESERVED

    1698 shares