In Europe Christmas means citrus, the green grocer's shelves are filled with citrus of every size and shape. The smell of the peel brings back happy memories of Christmas past. For me this is also the signal to do what I love the most; making something out of nothing and making a delicious festive treat to help my friends and family celebrate Christmas. Don't be daunted by all the steps, the ingredients are few and the delicious results and compliments make it well worth spending your time!
Prep Time: several hours
Cook Time: 90 minutes
Total Time: 4 hours
Yield: 35-40 pieces
Ingredients:
- 4 large oranges (the thicker and juicier the skins the better)
- 1 kg white sugar (you won't use it all, but hard to be precise)
- 200 g plain, bitter dark chocolate (at least 60% cocoa solids for best results)
Steps:
- Remove the orange peel in scored segments. A large orange will provide 8-10 pieces.
- Cover with water in a pan, bring to the boil and boil gently (uncovered) for 10 minutes.
- Drain the peel into a bowl or measuring cup and discard the water (although it does make an excellent all purpose cleaner and degreaser if you are into non-chemical products).
- Cover the peel with fresh water, bring to a boil and simmer for 30 minutes.
- Drain the peel again, but this time reserve and measure the liquid.
- Weigh the same amount of sugar in grams as you have liquid in millilitres.
- Return the pan to the stove and gently heat until the sugar has dissolved. You have a sugar syrup. Then drop the orange peel into the syrup and bring it back to a simmer. Simmer for 45 minutes, until the peel has become translucent.*
- Cool the peels in the syrup then lift them out using a slotted spoon and place them on a piece of baking parchment so they do not touch.
- You now need to let the peel dry. You can do this with your oven on the lowest setting or at room temperature (the second will take a little longer). Once it dries the pieces will set and hold their shape
- When the peel is almost dry sprinkle over a small amount of sugar this will give you a lovely frosted effect and a nice crunch.
- Use you method of choice to melt the chocolate and dip one end of each piece into it and then lay the pieces onto baking parchment, allowing enough space for the chocolate to spread a little.
- Finally, when the chocolate is set put the finished orangettes into cello bags. They will keep for about 1 month - but I find they never last that long. They make great Christmas presents and I am always asked for the recipe.
*You now have candied peel which you can use in cakes such as Panforte, Christmas cake or Florentines.
December 12, 20172 found this helpful
I really hope you can find the time to give them a try as they truly are worthwhile- not difficult, just a few steps with a bit of waiting time. They are delicious and although they are very thrifty indeed they taste expensive!
Catherine
Bronze Feedback Medal for All Time! 131 Feedbacks January 20, 20182 found this helpful
Hello! In Europe and especially France where this recipe comes from, any cook's recipe using oranges or lemon barks, be it in a cooking book or in a magazine, will always precise: "use non-treated fruits". Oranges and lemons are the most chemically treated fruits with some of the following: Imazalil, Orthophenylphenate, Thiabendazole they are also coated with petroleum-based wax, or shellac-based wax or resin.
Imazalil is a well-known carcinogen. No washing will get the fruits rid of these chemicals, so when preparing these delicious 0rangettes, treat yourself to non-treated oranges, adding safety to the savor.
Bon appétit !
