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Orange Peels in Dark Chocolate, Long Method

A community recipe by Edda

Not tested or verified by Nigella.com

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Introduction

Yummy treat everyone loves, that sometimes costs a fortune, but is surprisingly easy to make

Ingredients

Serves: 10-12

Metric Cups

For the Orange Peels

2 oranges (about 200g each)
650 grams sugar (ordinary sugar)
500 millilitres water
1½ teaspoons ground ginger (optional)
boiling water (extra)

For the Covering

dark chocolate (melted)

For the Orange Peels

2 oranges (about 200g each)
23 ounces sugar (ordinary sugar)
17½ fluid ounces water
1½ teaspoons ground ginger (optional)
boiling water (extra)

For the Covering

bittersweet chocolate (melted)

Method

Orange Peels in Dark Chocolate, Long Method is a community recipe submitted by Edda and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

First, candy your peels. Cut the fruit in halves, scoop out the flesh and the "skins" around each segment, so you're left only with the zest Cut this in strips about 3 cm wide and cut these into diamonds.

Put the peel in a pan and cover with boiling water. Allow to simmer for 5 minutes, take out of the water and drain well. Repeat this process four more time, use fresh boiling water each time and drain as well as possible each time. This is necessary to get rid of the bitterness in the peel.

Mix the sugar with the water in a pan with a heavy bottom. Add the ginger and heat until all the sugar has dissolved. Add the peels and mix them with the syrup. Allow to very gently boil for 3 hours with the lid sitting askew on the pan (so steam can escape), until the peels are soft. The syrup should barely move at this stage.

Spoon the peels onto a sheet of waxed paper or tin foil and spread out to a single layer. Allow to cool completely and allow to dry uncovered for 5-7 hours until completely dry. You can also dry them in the oven (50 degrees Celsius) for 3 hours.

Store in a closed container.