Candied Orange and Ginger Bark Candied Orange and Ginger Bark

Candied Orange and Ginger Bark | Food styling by Nicole Young | Prop styling by Catherine Doherty Image by: Ryan Szulc

Candied orange takes a few steps to make, but it adds major wow factor to this festive bark. Once the orange slices are done, the rest of the recipe comes together with very little effort.

  • Prep time 45 minutes
  • Total time 13 hours & 30 minutes


Candied Orange:


Candied Orange: Cut orange in half from stem to blossom end. Place, cut side down, on work surface; cut crosswise into 1/4-inch thick half-moons.

In saucepan, cover orange with cold water and bring to gentle boil; immediately drain, discarding water. With fresh water, repeat boiling and draining twice.

In saucepan, stir 2 cups of the sugar with 2 cups water over medium heat until sugar is dissolved. Add orange. Reduce heat to low and simmer for 45 minutes. Using slotted spoon, transfer orange to rack set over rimmed baking sheet; let dry for 12 hours or for up to 24 hours. Dredge orange in remaining sugar, pressing to coat. Cut each piece into 3 triangles.

Bark: In heatproof bowl set over saucepan of gently simmering (not boiling) water, melt chocolate, stirring, until smooth. Combine pistachios, ginger and cranberries; stir half into chocolate. Scrape chocolate mixture into parchment paper–lined 13- x 9-inch (3.5 L) cake pan, smoothing top. Sprinkle with remaining pistachio mixture. Arrange orange over top. Refrigerate until firm, about 45 minutes. Break into shards. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Makes about 18 pieces.

Nutritional facts Per piece: about

  • Fibre 4 g
  • Sodium 6 mg
  • Sugars 24 g
  • Protein 3 g
  • Calories 285.0
  • Total fat 17 g
  • Potassium 376 mg
  • Cholesterol 2 mg
  • Saturated fat 9 g
  • Total carbohydrate 35 g


  • Iron 25.0
  • Folate 1.0
  • Calcium 4.0
  • Vitamin A 1.0
  • Vitamin C 8.0
Share X
Baking & Desserts

Candied Orange and Ginger Bark