Orangettes (Candied Orange Peel)

As the days get colder, I'm stocking up on lots of oranges to drink my vitamin C daily... or that's my excuse, my sugar tooth might be a secondary motivation. :)  Replace the old adage of "an apple a day" with "an orange a day" or "a fresh squeezed glass of orange juice a day" will keep the doctor away!  It really works to ward off the cold and flu season blues.  I recently received a Vita-mixer as a gift for my birthday in September and I love it!  It makes "whole fruit juice".  More on that later for another blog... but instead my focus today is on saving your orange peels!   I was inspired by reading Smitten Kitchen and Orangette (the blog) ( no recipe there, but the name of has made me curious for a while).  Now that I've made and eaten these for the first time, I'm hooked!

Orangettes is a French recipe for candied orange peel dipped in dark chocolate. Orangettes make a great addition to coffee or tea time when you are craving a little sweet tidbit.  Everybody knows that orange and chocolate are a classic winning combination which will never go out of style.  Citrus-y, chocolatey, just a little chewy yet soft... these are an addictive decadent little treat. This recipe is a simplified version, next time I think I'll add cinnamon, cloves and nutmeg...

Fall in Seattle - walking along the Burke Gilman trail.

I found this neat little orange peeler tool at Crate and Barrel for 99 cents.  It's nice to have when you eat as many oranges as me and will save your nails :).

One year ago: Salted Caramels

Orangettes (Candied Orange Peel)
Recipe adapted from The Food Network

6 thick-skinned Valencia or navel oranges 

3 cups sugar

2 cups water

1 cup dark chocolate chips (60% cacao or more)

Cut tops and bottoms off of the orange and score the orange into quarters. 

(I forgot to cut off the tops and bottoms first in the pictures, which may have resulted in less straight cuts.)  Peel the skin and pith of the orange in large pieces, reserve the orange for another recipe.  Cut the peel into strips about 1/4-inch wide and remove some of the white pith if it is extra thick.

Blanch peels (Important! This is to mellow out the bitter taste, but to leave the citrus-y goodness.)

Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 2 more times.  Drain in colander.  (Alternatively - add the peels to boiling water and cook for 1 minute. Drain, rinse, and repeat 2 more times.)

Whisk the sugar and water. Bring to a simmer and cook for 8 to 9 minutes (230 to 234 degrees F). Add the peels and simmer until the peels get translucent about 45 minutes. Try not to stir, to avoid introducing sugar crystals into the syrup.  Drain peels, reserve the syrup for another recipe (good in tea).  Dry on a rack or on a silpat/parchment covered sheet pan, for about 5 hours, or overnight.

Stir the chocolate in a glass bowl set over a saucepan of simmering water until melted and smooth. Dip each candied orange peel halfway into the chocolate then place onto a silpat/parchment covered baking sheet until the chocolate is set.  This takes about 15 minutes if placed in the fridge.
 Enjoy with tea, coffee, or on its own.  Bon Appetit! :)