Combine the sugar, water, and both the ground cinnamon and the cinnamon stick in a small saucepan. Bring to a simmer and cook, stirring constantly over low heat for 8 minutes until the syrup thickens. Remove from the heat and allow the syrup to cool.
Peel the oranges with a sharp knife, cutting through the white pith to expose the flesh.
Over a salad bowl, segment the orange using a knife and put the segments in the bowl.
Drizzle with the orange segments with Mandarin oil and fold gently to coat. Add the syrup, including the cinnamon stick, and refrigerate.
Serve the marinated oranges chilled, accompanied by O&CO. Navettes.
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|Serving Size: 1 Serving (160g)|
|Recipe Makes: Servings|
|Calories from Fat: 2 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 25275.6mg||872 %|
|Potassium 72.1mg||2 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 8.1g||33 %|
|Sugars, other 4.2g|
|Protein 0.6g||1 %|
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Calories per serving: 38
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