Candied Blood Oranges with Dark Chocolate & Sea Salt
A delicious recipe for chocolate dipped orange slices that also makes a great gift!
Ingredients
- 4 blood oranges sliced to 3-4mm
- 12 cups water divided
- 3 cups granulated sugar
- 8 ounces dark chocolate coarsely chopped
- 1-2 teaspoons flaky sea salt for topping
- 2 Tablespoons almonds (optional) coarsely chopped
Instructions
- Wash and slice your oranges to 3-4mm using a mandoline. Fill a large bowl with ice water and set aside.
- Bring six cups water to boil in a large skillet or sauté pan. Add the orange slices and boil for 2 minutes. Transfer to the bowl of ice water and discard water from your pan. This blanching process helps to mellow the bitterness of the oranges.
- In your same pan, add 6 cups water and 3 cups sugar. Bring to a boil, stirring occasionally until sugar has dissolved. Turn heat to low and add orange slices. Simmer for 45 minutes, or until the rinds are slightly translucent, gently stirring every 15 minutes to make sure the oranges are evenly coated.
- Transfer oranges to a cooling rack and let sit for 24 hours or until dry. If you'd like, keep the sugar water the oranges simmered in (which is now Blood Orange Simple Syrup) to make cocktails.
- Once the oranges are dry, melt chocolate in a small saucepan over low heat. Dip the slices into the chocolate and set on a piece of parchment paper. While the chocolate is still wet, sprinkle with sea salt or chopped almonds. Transfer to the fridge to allow chocolate to dry.
- Chocolate dipped orange slices can be stored in an airtight container in the fridge for up to 2 weeks.
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