Method

• 1.
  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.

• 2.
  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.
• 3.
  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).
• 4.
  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 your Christmas ham.