Chocolate-Covered Orange Peels, Chocolate Dipped Apricots, and Clementine Jam!

I have been having a bit of an “orange-a-palooza” week. I am drying orange slices to use in decorations (blog later), making mandarin jam (recipe link to previous post below), and one of my favourite treats: chocolate-dipped candied orange peels. Also an incidental snack made it’s way in….

Chocolate-Covered Orange Peels

If you have not tried chocolate-covered orange peels before, they are a sweet/bitter combination of chocolate and orange. We found them in a shop last Christmas, but they are not carrying them this year – soooo, I thought I would like to try making them. We have been enjoying a bag of clementines so I thought I’d do a test batch with the peels. They turned out a bit crunchier than the ones we get commercially, but they were good, especially once coated in dark chocolate. I think they would last reasonably well, but truthfully cannot say for sure because they disappeared by the end of the second day….

Here is what you need:

· 3/4 cup sugar

· 1/2 cup water

· Peel from three clementine oranges or 1 large naval orange, sliced in 1cm strips

· 3/4 cup melted dark chocolate

  1. Slice the peels into strips, boil them for ten minutes, and then drain them. I repeated this two more times as is suggested by all the recipes I looked at, to reduce bitterness and soften the skins.

2. Bring the sugar and water to a boil, then add the skins and gently boil for 12 minutes.

3. Set them out on a rack individuality and let them cool/harden for an hour . At this stage they were very crunchy, but improved with the addition of the chocolate.

4. Dip one end in chocolate and set them to harden on a sheet of parchment paper.

5. Let them fully harden before putting them in a container.

Chocolate/Pistachio/Apricot Snacks

If any of you have read the children’s book “If You Give A Mouse A Cookie”, you will understand how this goes…

I had a bit of melted chocolate left from the orange peel project. To use this up, I dipped some dried apricots in the chocolate, then in some chopped pistachios. Let them set on parchment paper until firm. Delicious! They were really easy, and looked quite nice!

Mandarin/Clementine Jam

Since I had leftover clementines, I also made a batch of jam substituting them for mandarins in my mandarin jam recipe. It resulted in a stronger marmalade flavour than when made with mandarins, which is especially good on toast or on Christmas breads such as panettone. I made a small batch for fresh use, so did not process in mason jars this time.


Next blog we will dive into dried orange decorations! See you then.

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