Ingredients
2 lg thick skinned oranges
1 cup sugar
1 cup water
125 gm dark chocolate
1 cup sugar
1 cup water
125 gm dark chocolate
Method
Cut oranges into 1/4s, peel through skin with fingers leaving pith on the skins.
Cut quarters into strips ~1cm wide.
Drop into a pan of boiling water and return to boil. Drain and do this twice more.
Combine water and sugar in pan, stir over low heat until sugar dissolves, do not boil.
Add orange strips, bring to the boil, reduce heat and simmer uncovered 10 mins or until orange strips become translucent. Stir occasionally.
Use forks or tongs to remove strips from pan and place on wire rack. Leave to dry overnight.
Melt chocolate over simmering water or in microwave. Place several strips into the chocolate to coat then lift out with tongs and place on foil covered tray. Stand at room temperature until chocolate is set. If weather is hot or humid set in refrigerator.
Store in airtight container in the refrigerator.
Cut quarters into strips ~1cm wide.
Drop into a pan of boiling water and return to boil. Drain and do this twice more.
Combine water and sugar in pan, stir over low heat until sugar dissolves, do not boil.
Add orange strips, bring to the boil, reduce heat and simmer uncovered 10 mins or until orange strips become translucent. Stir occasionally.
Use forks or tongs to remove strips from pan and place on wire rack. Leave to dry overnight.
Melt chocolate over simmering water or in microwave. Place several strips into the chocolate to coat then lift out with tongs and place on foil covered tray. Stand at room temperature until chocolate is set. If weather is hot or humid set in refrigerator.
Store in airtight container in the refrigerator.
Chook’s note: this works with lemon peel as well.
