10 oranges, 9 cups of sugar, 1 pound of chocolate, 20 ounces of brandy, and you get 4 separate types of gifts for 10 or more people depending on how you package them.
- Sauce pan To safeguard against boiling over, the pot should have at least 6 quarts of volume
- Measuring cup
- Measuring spoons
- 10 Organic oranges or lemons, or limes
- 9 cups sugar
- 9 cups water and juice from the oranges combined 9 cups total
- 1 pound quality chocolate
Peels – step one
- Soak oranges for 15 minutes in a pot of water that has had vinegar added to it in a 4:1 ratio (water to vinegar) This will help minimize spoilage by killing off bacteria and removing dirt
- Rinse and cut oranges in half
- Squeeze out the juice and remove all the fruit and membrane from the peel
- Slice the pieces of peel into strips
Marmalade - step one
- Separate the seeds from the orange pulp
- Slice the pulp, measure it, and reserve to make marmalade
Syrup – step one
- Combine juice and water for a total of 9 cups (assuming you are making only a single volume of this recipe)
- Bring the liquid to a boil and add the sugar, stirring to dissolve completely.
- Cook the syrup and peels together in a large pot at a temperature between 350º - 400º for 90 minutes
- Do not cover it while it is cooking and keep an eye on it, especially if your range does not permit specifying the absolute temperature of your element. After cooling this mixture, refrigerate it for 3-5 days in a covered container.
Peels step two
- Remove the peels with a slotted spoon, and dry them on either parchment paper or a clean cloth. (I have a stack of white restaurant serviettes for food preparation, as they show clearly when they are beyond safe use)
Marmalade step two
- Strain the syrup
- Measure an amount of syrup equal to the reserved fruit and combine the two, cooking a 350º - 400º for an additional 20 minutes
- Pour the marmelade into prepared jars or bottles, seal them and boil for 10 minutes.
Syrup step two
- Pour the additional syrup into bottles or jars, seal and process for 10 minutes
- Melt chocolate at a temperature of 120º - 130º
- Dip orange slices in melted chocolate, coating thoroughly
- Cool the coated peels on a tray lined with tin foil or waxed paper
- Alternatively or additionally, skip the drying stage for all or some of the peels and toss these in granulated sugar
- Put 1/4 c of the candied peels into a quart mason jar and fill the jar with brandy
- Let this sit for at least a week before straining
- Add more oranges if you want a stronger flavour, more brandy if you want less
- The longer you let this sit, the better it gets
- If you were motivated to go the distance after extracting the peels, you could dip them in chocolate as well for a nice boozy chocolate covered orange peel.
You will end up with:
- Approximately 1.5 lbs of dipped peels (including the weight of the chocolate)
- 3 cups of marmalade
- 7-8 cups syrup
- 20 oz orange brandy
- A combination of sugared and chocolate covered peels makes a very nice gift package
- The same recipes may be made with either lemon, or lime
- To prepare the bottles, boil them in water for 10 minutes.
- To preserve the syrup, water bath can it at a rolling boil for 10 minutes.
- Keep the syrup refrigerated once opened.
- Use a high-quality chocolate bar, the type you don’t normally see in convenience stores.
Tried this recipe?Let us know how it was!