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chocolate dipped candied orange peels

Christmas Foodie No. 11: Satsumettes

chocolate dipped candied orange peels

chocolate dipped candied orange peels

This is it!  The home stretch.  We’ve only one more week (and a couple of days) until Christmas.  Are you still making your foodie gifts?  Mine are nearly done, with the exception of next week’s recipe, which doesn’t keep for a long time, so has to be made at the last minute.

These little gems also don’t keep very well—but that’s because I can’t stop eating them.  The original recipe calls for navel oranges, but I happened to have satsumas on hand, so you get Satsumettes.

But doesn’t that just sum up, Christmas? You go through all the presents and right there, tucked in the back, is one stupid little satsuma.”

(Bonus points if you know where that quote is from!)

I thought they lent quite a nice flavor to the candies, and they are adorably wee as well, which is always good in my book.

While these look fairly impressive, they aren’t at all difficult to make.  I’m looking forward to trying them with other citrus as well.  In fact, I’ve got some Meyer lemons in my fruit bowl right now that seem to be just crying out to be candied…

Recipe: Satsumettes

Summary: Candied satsuma (or orange) peels dipped in dark chocolate

Ingredients

  • 6 satsumas (or 4 navel oranges)
  • 4 cups granulated sugar, plus more for dusting
  • 6 ounces dark chocolate

Instructions

  1. Score the satsumas and remove the peel in quarters, keeping it as intact as possible. Set aside the oranges to eat or use for something else. Cut the peel into approximately 1/4 inch slices.
  2. In a medium saucepan, cover the peel strips with cold water. Bring to a boil over medium heat. Drain and repeat one or two more times. This step helps remove bitterness from the peel.
  3. Set aside the blanched peels and add 1 cup water and 4 cups sugar to your saucepan. Bring to a simmer and cook for 10 minutes. Add peels and continue to cook at a simmer about 45 minutes. Drain peels and immediately toss with sugar to coat.
  4. Arrange your orange peels on a wire cooling rack or a sheet of parchment and allow them to dry for 8 hours or overnight.
  5. Melt your chocolate in a microwave safe bowl at 30 second increments or in a double boiler. Dip each piece of peel half way into the chocolate then set aside to dry on a piece of waxed paper. Store in an airtight container.

Microformatting by hRecipe.

Previously:
No. 1: Pepper-Infused Vodka
No. 2: Jam
No. 3: Pie in a Jar
No. 4: Sugar and Spice
No. 5: Hot Chocolate on a Stick
No. 6: Gingies
No. 7: Granola
No. 8: Preserved Lemons
No. 9: Gingerbread Biscotti
No. 10: Cracker Crack