When you make a fennel blood orange salad, or otherwise eat oranges, don’t toss the peels.
Instead, refrigerate them until you have the peels of 4-5 oranges. Candy them and dip them in rich dark chocolate for a sweet dessert.
I used this recipe with the peels of four blood oranges. Blanching the peels three times may seem like a lot, but really takes the bitterness out of the pith, leaving you with thicker pieces of chocolate-covered orange candy goodness. Make them this week.