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!
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.
You can make them up to 2 days in advance. Store them in the fridge in a bowl covered with cling wrap.
This is personal preference. On a very hot day, I may opt for chilled, but at other times room temperature would be ideal.
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.
Serving suggestions:
Although delicious on their own, our Brandied Oranges are also perfect to serve alongside a dessert such as:
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:
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.
Brandied Oranges
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
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
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
- Brandy: use a good quality, but not necessarily expensive brandy.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Oranges: if your oranges are small, use 1-2 more.
- Vegan: if you require this recipe to be vegan, ensure that the alcohol is not filtered using animal products.
- Recipe: We have adapted this recipe from the Australian Women’s Weekly.
Nutrition Estimate:
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.
Vincent
I had these oranges many times at a restaurant in New York , Il Mulino and it is one of my favorite desserts. Thank you for the recipe. Delicious!! They also added orange rind on top , cooked but not candied , and it’s an added bonus. I assume the rind is just poached in sugar and water then added to the orange mixture. Too bad I can’t atta h a picture of it in here.
Alexandra Cook
That is great to hear, Vincent 🙂
I am intrigued to try with the orange rind also! Feel free to email me a picture or send it to me on my social channels – they’re all linked at the top of the page.
Cheers, Alex
Kelsie
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?
Alexandra
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. 🙂
Laraine
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?
Alexandra
Hello! It should be fine. Once cool, just have a try – you might want to add a little more brandy to taste. Enjoy!
Charlotte M
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. 🙂
Alexandra
Charlotte, I am so pleased that you enjoyed the Brandied Oranges. They would have been delicious with cheesecake! 🙂
Alexandra
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
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! 🙂
Marj
Can you make these the day before
Alexandra
Hi Marj, yes, you can. They are equally delicious prepared in advance. I do hope that you enjoy them. 🙂
Helen
I used this recipe years ago, must have been early 90’s, then lost/forgot about it.
So easy to prepare, I cut the oranges in half and finely sliced so they looked a bit like segments, a real hit especially with a good vanilla ice cream.
Alexandra
It really is a classic Helen. It’s nice to re-visit them. This is so easy to prepare and I love that I can make it in advance. Thank you for letting me know that you enjoyed making it again. 🙂
Marie Cottier
I have been looking for this recipe from aww book forever as tossed mine out. thanks for sharing. They are delicious over vanilla ice vream.
Alexandra
Marie, I am so pleased that we were able to help with the recipe, it has always been a favourite of mine. Enjoy it. 🙂
ahoefa
Very easy to make! We used just harvested lots of oranges!
Alexandra
Wow, lovely fresh oranges. I do hope you enjoy this. 🙂
Yvonne
Hi, can I freeze this recipe
Alexandra
Hi Yvonne, I have never tried freezing this recipe before.
However, I would be concerned that freezing would change the texture of the fruit. The oranges are definitely at their best fresh.
Best wishes, Alex
Marianna Frances
These are amazing!!
Alexandra
Thank you so much, Marianna! Always pleased to hear that I have given someone a new idea 🙂 Enjoy!!