Well hello, you bittersweet little lovelies. Welcome to my Christmas treat table… Wait. Not you! Well, sure you can come, but I was talking about the newest addition to my holiday cooking and baking deliciousness.
I’ve been kind of busy lately, so I decided that I would cut back on the Christmas cookie baking and go for quality over quantity. After all, there are no kids at home, and it’s pretty much just me sticking my hand into the cookie jar (or freezer in my case) until they’re all gone. So I made only two types of cookies this year, and I was planning to make my “healthy” dark chocolate fruit and nut bark when I spied these beauties on Facebook or Pinterest, or somewhere in my travels the other day. Holy. Special. Christmas. Treat. These are my new favorite Christmas cookie/candy of all time.
Don’t be alarmed by the 45-60 minutes of simmering time, or the overnight drying and next day dipping. THEY ARE SO WORTH every minute. I’m just hoping I can keep them around until Christmas.
And by the way, oranges are full of vitamin C, and dark chocolate is full of antioxidants 🙂
- 4 medium oranges washed
- 6 cups water
- 2 cups sugar plus 1/4 cup divided
- 1 small handful whole cloves
- 2 sticks of cinnamon
- 8 oz bittersweet chocolate chopped
- maldon salt optional
Bring water and sugar to a simmer in a large sauté pan. Add cloves and cinnamon and stir to dissolve sugar.
Slice oranges crosswise into 1/4-inch thick slices, discarding end pieces
Add orange slices to simmering sugar water, and cook over medium-high heat, turning slices occasionally for about 40 minutes, until sugar starts to thicken.
Reduce heat to low, and continue to simmer and turn orange slices occasionally, for another 10-15 minutes, until the liquid is syrupy and almost evaporated.
Transfer orange slices to a wire rack set on a baking pan, and let sit until dry and slightly firm, at least 5-6 hours, or overnight.
When orange slices are firm, toss with sugar.
Melt chocolate in a microwave bowl, 1-2 minutes, until melted. Stir and check after 1 minute.
Line a baking sheet with parchment paper.
Dip one side of each orange slice in melted chocolate, and lay on parchment paper. If desired, sprinkle lightly (just a few grains per slice) with salt.
Refrigerate until firm.
Store in an airtight container in the refrigerator.
Recipe adapted from Sweet Paul
Save any leftover spiced orange syrup for tea. Heaven.
What are you baking up for Christmas?