Try this homemade Confit Orangette (made in a day) recipe the whole family will love. Made with Orange, Sugar, Lemon juice and Brandy. Easy step-by-step…
This Confit Orangette (made in a day) relies on simple, everyday ingredients such as orange, grams x 2 sugar, lemon juice and brandy. It comes together quickly and makes 4 servings, at about 183 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.
It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.
Updated Jun 30, 2026
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1
Wash the orange with a sponge under running water.
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2
I use a melamine sponge.
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3
Clean off any dirt.
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4
Poke a number of holes in the orange with a bamboo skewer.
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5
I poked about 30 holes.
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6
These holes shouldn't be that deep.
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7
This is for reducing the astringency.
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8
Put some water in a pot with the orange, then set over medium heat.
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9
When it begins to simmer, reduce the heat and boil for 2 minutes.
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10
Adjust the heat so that it's boiling steadily.
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11
Drain in a colander.
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12
Repeat Step 3 once more, boiling the orange a total of two times.
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13
Refresh the water in the pot and soak the orange for an hour to remove the astringency.
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14
Take the orange from Step 5 and slice into 5 mm thick rounds.
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15
Arrange the slices in a somewhat large pot, then add 35 g of sugar and the ingredients and set over medium heat.
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16
I use a 22 cm diameter pot.
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17
When they begin to summer, cover with aluminum foil, boil for 15 minutes on low heat, and then turn off the heat.
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18
While still hot, add the remaining 35 g of sugar and let cool as is.
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19
After adding the sugar, replace the aluminum foil and set aside to cool.
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20
After they cool, set over medium heat once more.
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21
Bring to a boil, then immediately reduce the heat to low and simmer covered for 10 minutes.
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22
Turn off the heat and let cool as is.
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23
Repeat Step 10: After they cool, set over medium heat again.
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24
Bring to a boil, then immediately reduce the heat to low and simmer covered for 10 minutes.
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25
Turn off the heat and let cool as is.
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26
If there is some juice left at the bottom of the pot, simmer it down a bit more, if you like.
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27
The orange slices should start to turn transparent.
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28
Be careful not to boil too much.
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29
Leave the slices from Step 13 on top of a drying rack and they will dry out slightly.
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30
Here you've made a orange confit.
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31
Line a baking tray with parchment paper, then arrange the slices from Step 13 on top.
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32
Preheat the oven to 100C (212 degrees F) and bake for 20 minutes.
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33
After Step 14, remove the slices from the oven and turn them over.
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34
Then return them to the oven and bake for 20 minutes at 100C (212 degrees F) (for a total of 40 minutes).
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35
The orange slices should now be dehydrated, sparkly and transparent.
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36
At this point, you should handle them a bit delicately.
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37
Let them cool on top of a drying rack.
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38
If possible, let them dry in a place with good ventilation (for about 1-2 hours).
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39
Roughly chop up the bitter chocolate.
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40
Place the chocolate in a bowl, then warm in hot water to melt.
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41
The water should not be boiling hot!
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42
It should be cool enough to touch.
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43
Stir well as it melts.
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44
As the water begins to cool, set over low heat and adjust as needed to melt the chocolate.
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45
Coat the orange slices with chocolate.
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46
Apply chocolate to the front and back sides.
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47
Place the orangettes on top of a sheet of parchment paper.
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48
I use Matfer's teflon-coated parchment paper, since they are reusable!
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49
Place them like this in the refrigerator to let the chocolate cool and harden.
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50
They should harden in about 20 minutes.
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51
Your time-consuming endeavor is complete.
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52
They're easier to eat if you cut them in half.
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53
They're lovely if you cut them in half and place them in a jar.
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54
It can be difficult to stop yourself from eating them all up.
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55
Be careful not to eat them all after cutting them in half.
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56
I also recommend them as gifts.
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57
They fit perfectly in 15 x 8 cm gift baggies!
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58
I also recommend them for Valentine's Day.
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59
They're a perfect match for glasses of wine as well.
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60
I recommend bitter chocolate!
* Per serving · 4 servings · Values may vary.
Tips for the best results
- Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
- Taste as you go and adjust the seasoning before serving.
- Avoid overcrowding the pan — cook in batches if needed for the best texture.
- Let the dish rest for a few minutes before serving so the flavors settle.
- Store leftovers in an airtight container in the fridge and enjoy within a few days.
Variations & substitutions
- Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
No specific allergen information. Please check the ingredient list for possible allergens.
My Personal Notes
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 Orange, 35 grams x 2 Sugar, 2 tsp Lemon juice, 2 tsp Brandy, and more.
Yes, Confit Orangette (made in a day) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.