Serves 8 as a side Begin this recipe a day ahead.
3 cups (660g) caster sugar
1/4 cup (60ml) St Germain liqueur or elderflower cordial
8 small mandarins
peeled, white pith removed
1 cup (150g) frozen cranberries
Place sugar and 3 cups (750ml) water in a saucepan over low heat. Cook, stirring, for 3-4 minutes until sugar dissolves.
Add liqueur and mandarins. Remove pan from heat and allow to cool slightly.
Transfer mandarins and syrup to a bowl, then cover and set aside at room temperature overnight.
Remove mandarins and set aside. Return syrup to a saucepan set over medium-high heat and bring to the boil.
Reduce heat to medium and cook for 6-8 minutes until reduced to 1 cup (250ml).
Add cranberries and cook for a further 3-4 minutes until they start to burst.
Pour syrup over mandarins and serve warm or at room temperature as an accompaniment to the maple-glazed ham and glazed spatchcocks.
