Thursday, 4 December 2014

Day 4, 2014: Candied Orange and Ginger Bark

These were made by Connie at the Bridgetown branch. 

Candied Orange & Ginger Bark (from "Canadian Living The Complete Chocolate Book" - Canadian Living Test Kitchen)


1 1/2 lb bittersweeet chocolate, chopped (I used dark chocolate)
 2/3 cup shelled pistachios, coarsely chopped
1/3 cup crystallized ginger, chopped
1/3 cup dried cranberries

Candied Orange:
1 orange
2 1/2 cups granulated sugar


CANDIED ORANGE:  Cut orange in half from stem to blossom end.  Place, cut sides down, on work surface; cut crosswise into 1/4-inch (5 mm) thick half-moons.

In saucepan, cover orange slices with cold water and bring to gentle boil; immediately drain, discarding water.  With fresh water, repeat boiling and draining twice.

In saucepan, stir 2 cups of the sugar with 2 cups water over medium heat until sugar is dissolved.  Add orange slices; reduce heat to low and simmer for 45 minutes.

Using slotted spoon, transfer orange slices to rack over baking sheet; let stand until dry, about 12 hours.  (Make-ahead: Let stand for up to 24 hours.)  Dredge slices in remaining sugar, pressing to coat.  Cut each slice into 3 triangles.

In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate, stirring until smooth.  Mix together pistachios, ginger and cranberries; stir half into chocolate.  Scrape into parchment paper-lined 13 x 9 inch cake pan, smoothing top.  Sprinkle evenly with remaining gnger mixture.

Arrange 18 candied orange pieces on top.  Refrigerate until firm, about 45 minutes.  Cut into chunks.  (Make-ahead:  Refrigerate in airtight container for up to 2 days.

 --Note from Connie:  I plan to refrigerate longer, until they're all gone!)

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