Candied Orange Slices

These candied orange slices are delicately spiced with allspice and cloves, and are great over ice cream or cake. They would also make a lovely gift!

Candied Orange Slices Over Cake // Savvy Eats

Now that we’re settled in our new space, I’m so excited to be canning again. You might think that canning options would be somewhat limited in the winter, but that doesn’t have to be the case. Sure, there isn’t an abundance of berries and tomatoes weighing down stands at the farmers’ markets right now, but there is plenty of sweet-tart citrus to be had!

Blood oranges are one of my favorite kinds of citrus to cook and bake with in the wintertime, but they tend to only be available for a few weeks around here. So when I saw them in the grocery store the other day, I snatched up two two-pound bags, knowing that the opportunity may not come again. I thought about making my standard blood orange marmalade, but we still have a few jars left from last year (apparently I was a little too diligent with my rationing!), so I needed to come up with something else.

When flipping through my canning cookbooks for inspiration, I came across a recipe for candied Meyer lemon slices in Preserving by the Pint by Marisa McClellan. I decided to adapt the recipe so that it would work for blood orange slices, with a spice-infused syrup to add even more flavor.

Candied Orange Slices // Savvy Eats

The key to these candied orange slices is to slice the oranges very, very thinly. We’re talking a quarter-inch or even a little less here. That way, the peel will get nice and tender, and the syrup will infuse the candied orange slices with a sweet spiced flavor to replace the bitterness you’d usually associate with the white pith.

The flesh of the orange slices might dissolve a bit during cooking if you slice them thinly enough, but don’t worry. The true value of this preserve is the chewy and sweet candied peel. Plus, the flesh makes the resulting syrup a lovely ruby-red color, making these candied orange slices a stunning preserve.  Arrange them over the top of a cake or serve them with ice cream for a dessert that is sure to impress!

New to water bath canning? Here’s how to can, step-by-step.

For more citrus preserves, try Tracy’s grapefruit jam and margarita marmalade.

This post originally appeared on Food Fanatic.

Orange and Ginger Dark Chocolate Bark

This dark chocolate bark is studded with candied orange peel, crystallized ginger and sliced almonds for a easy DIY holiday food gift or dessert.

Orange and Ginger Dark Chocolate Bark // savvyeat.com

The downside of moving during the holiday season is that we’re going to have to alter or forgo some of our holiday traditions this year. We’re not going to be decorating our tree, for instance, as both it and our ornaments will be on a moving truck until the 22nd, at which point we’ll be so busy unpacking the essentials, we won’t have time to decorate. I’m going to be skipping my “make all of the cookies” weekend-long baking extravaganza for the same reason (though I suspect my back, shoulders and feet might thank me for that, given the whole I’ll-be-7-months-pregnant thing).

There are some positives to the timing too, though. For one, I’ve been listening to Christmas music on blast for weeks now. Dan usually puts a kibosh on hearing any holiday music until after Thanksgiving, so I’d stick to just listening via headphones or during the workday, when he wasn’t around to hear it. But with the move timed as it is, he’s accepted that he’s going to have to hear it a little early.  It is amazing how much holiday music lowers my stress level. I can’t imagine doing all this rushed packing without it!

We’ll still have kitchen access in the two weeks between when we leave Ithaca and get into our new house in Minnesota, since we’ll be crashing with my parents during that time. So I’ll still get to do some baking, and can break out all my traditional favorite recipes. I’m adding in a few super-easy treat recipes this year too, for gifting to friends and family. This chocolate bark totally fits the bill – it takes less than 10 minutes to make, and looks stunning. Plus, candied orange peel + crystallized ginger + sliced almonds is a winning combination in my book.

So here’s to happy and healthy holiday travels (or if you’re as crazy as Dan and I, holiday moves). Have some chocolate bark.

Orange and Ginger Dark Chocolate Bark // Savvy Eats

Orange and Ginger Dark Chocolate Bark

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: Serves 6-8

Orange and Ginger Dark Chocolate Bark

Making your own chocolate bark couldn't be easier, and makes for a stunning gift or dessert. Mix up the toppings as you please - dried pineapple would be great with the crystallized ginger and almonds, for instance!

Ingredients

  • 6 ounces semisweet chocolate, chopped
  • 6 ounces dark chocolate, chopped (bittersweet chocolate can be substituted)
  • 1/2 cup candied orange peel (I used this recipe from Savory Simple )
  • 1/4 cup crystallized ginger, chopped
  • 3 tablespoon sliced blanched almonds

Instructions

  1. Line a baking sheet with parchment paper, and measure out 3/4 cup of the chocolate to set aside.
  2. Melt the rest of the chocolate over a double boiler, stirring often. If you don't have a double boiler, you can nestle a heatproof mixing bowl in a simmering pot of water, and melt the chocolate in the bowl.
  3. As soon as the chocolate is completely melted, remove it from the heat. Stir in the remaining 3/4 cup of chocolate, stirring constantly until all the chocolate is melted.
  4. Spread the chocolate in a thin, even layer on the parchment paper.
  5. Sprinkle with the orange peel, ginger and almonds, pressing lightly to adhere the toppings to the chocolate.
  6. Allow to set and cool at room temperature for at least 2 hours before breaking apart and serving.
http://www.savvyeat.com/chocolate-bark/

Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

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This month’s theme is Great Holiday Desserts hosted by Jenni Field at Pastry Chef Online. Cookies, cakes, pies and more for your holiday party planning! 

Great Holiday Desserts

Cakes

Candies

Cookies

Desserts

Pies and Tarts