Ginger Biscuit with Candied Citrus & Cranberry Cocktail

Our Ginger Biscuits topped with candied citrus pairs perfectly with a creamy brie and a cranberry & rosemary cocktail or mocktail.

Ginger Biscuit with Candied Citrus & Cranberry Cocktail

Candied Citrus Slices

  • 1 box Effie's Ginger Biscuits
  • 1 blood orange (or regular orange)
  • 1 3/4 c. water
  • 2 c. granulated sugar
  • parchment paper

Recommended With:

  • 8 oz. brie
  • 6 oz. fresh cranberries
  • 6 rosemary sprigs
  • splash of cranberry juice
  • seltzer water or spirit of choice 

Thinly slice the blood orange.

Cut a piece of parchment paper to fit saucepan.

Combine the water and sugar in a wide bottomed saucepan. Heat on medium until all the sugar is dissolved and the syrup begins to boil. Reduce the heat to low and add the blood orange slices in a thin layer. They can overlap slightly. Cover with the piece of parchment paper to submerge the blood orange slices below the syrup.

Simmer for 25 minutes or until the slices are soft and translucent. Using tongs or a fork, gently transfer the slices to a cooling rack set over a sheet pan or parchment paper.

Dry the blood orange slices overnight or up to 24 hours.