The other day, I posted the instructions for how I make Candied Orange Slices, inspired by a Canadian Living recipe for a unique chocolate bark. I used my orange slices to make their bark, and it was fantastic, but….
I’m not a bark person, for the most part. I’m not really big on chocolate in general, and when I am, I prefer it not to be hard. Chocolate sauce on ice cream, fondue, fudge. It’s a texture/sensory issue, for me.
So, I decided that I would take the same ingredients that intrigued me about their recipe, and incorporate it into my basic recipe for quick fudge. I’ve always liked dried cranberries in it – hell, it’s been over 5 years since I posted my Easy Blood Orange Cranberry Dark Chocolate Fudge recipe!
… and it worked SO well. The semi sweet chocolate contrasts well with the sweetness from the candied orange and ginger, the crunch of the nuts contrast well with the chew of those two items and the cranberries. The bright flavour of the orange and heat of the ginger pops through in various proportions, with every bite of fudge tasting different from the last.
Also: it’s pretty! The yellow ginger, orange slices, green pistachios and red cranberries make this a very festive fudge – great to serve or GIVE for the holidays!
1/4 cup chopped crystallized ginger
1/3 cup chopped candied orange slices
1/3 cup chopped dried cranberries
1/3-1/2 cup chopped pistachios
Pinch of salt
3 cups semi sweet chocolate chips (about a bag and a half)
1 can (14 oz) sweetened condensed milk
Before getting started, line an 8″ square pan with parchment paper, or grease generously with butter. Set aside.
Combine ginger, orange slices, dried cranberries, pistachios and salt, mix well, set aside.
Combine semi sweet chocolate chips and sweetened condensed milk in a saucepan. Cook over medium-low heat, stirring frequently until chocolate melts and mixture is smooth. (Alternatively, combine in a microwave safe bowl and nuke for 30 second intervals, stirring between each, until chocolate is melted and mixture is smooth)
Remove from heat, stir in remaining ingredients. Spread into prepared pan, chill until set.
To serve, use a very sharp knife to cut into squares.
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