Can­died Orange and Gin­ger Bark

Canadian Living - Holiday Entertaining - - Holiday countdown -

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.

Can­died Orange:

1 orange

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.

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