Candied Orange and Ginger Bark
Hands-on time: 45 minutes
Total time: 13½ hours
Makes: about 18 pieces
Candied orange takes a few steps to make, but it adds major wow factor to this festive bark. Once the orange slices are done, the rest of the recipe comes together with very little effort.
2½ cups granulated sugar
Bark: 675 g bittersweet chocolate (about 1½ lb), chopped
⅔ cup shelled pistachios, coarsely chopped ⅓ cup crystallized ginger
⅓ cup dried cranberries
Candied Orange: Cut orange in half from stem to blossom end. Place, cut side down, on work surface; cut crosswise into ¼-inch thick half-moons.
In saucepan, cover orange 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. Reduce heat to low and simmer for 45 minutes. Using slotted spoon, transfer orange to rack set over rimmed baking sheet; let dry for 12 hours or for up to 24 hours. Dredge orange in remaining sugar, pressing to coat. Cut each piece into 3 triangles.
Bark: In heatproof bowl set over saucepan of gently simmering (not boiling) water, melt chocolate, stirring, until smooth. Combine pistachios, ginger and cranberries; stir half into chocolate. Scrape chocolate mixture into parchment paper–lined 13- x 9-inch (3.5 L) cake pan, smoothing top. Sprinkle with remaining pistachio mixture. Arrange orange over top. Refrigerate until firm, about 45 minutes. Break into shards. (Make-ahead: Refrigerate in airtight container for up to 2 days.) per piece: about 285 cal, 3 g pro, 17 g total fat (9 g sat. fat), 35 g carb (4 g dietary fibre, 24 g sugar), 2 mg chol, 6 mg sodium, 376 mg potassium. % RDI : 4% calcium, 25% iron, 1% vit A, 8% vit C, 1% folate.