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Brandy-Cinnamon Oranges

By Miranda Snook

Brandy-Cinnamon Oranges – A Vandal Family Recipe

This bold combination of flavors is fit for only the most spirited families of the Vandal nation. Sweet honey and spiced juicy oranges combined with only the finest rich, warm brandy imbued with layers of fruit flavors makes for a wonderful holiday dish.

This recipe is a tried and true Vandal family recipe passed down from generation to generation and is sure to please your family as well. Simple and sweet preparation makes this dish even more appetizing. Serving brandy-cinnamon oranges is the perfect balance to a holiday meal full of hearty dishes.

To modify the recipe, try using rum instead of brandy and brown sugar instead of honey. When in season, blood oranges can also be used instead of traditional navel oranges. Brandy-cinnamon oranges can also be made without the brandy, although it is not encouraged because of the rich, bold flavor the brandy imparts.

  • Yield: 16 portions
  • Portion: ¾ cup 


  • 12 navel oranges, peeled and sliced 
  • 1 c. honey 
  • 11.5 oz. frozen orange juice conc. 
  • ½ c. water 
  • ½ c. Christian Brothers brandy 
  • 1 tsp. ground cinnamon 
  • ½ tsp. ground cloves 
  • mint leaves, fresh (optional) 


Arrange orange slices in large shallow dish. Heat honey, orange juice concentrate and water in saucepan until hot. Add brandy to heated mixture. Pour mixture over oranges. Sprinkle oranges with cinnamon and ground cloves. Cover and refrigerate for at least four hours and up to three days. Garnish with mint leaves and serve chilled. Enjoy!

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