This, along with the Spritz cookies, have become a Christmas tradition for me. I make them every year. It is time consuming to peel the oranges, but other than that they are super simple. And so delicious!
White Chocolate Oranges
Makes approx. 7 dozen
8 seedless navel oranges
1 bag (2 cups) white chocolate chips, divided
1/4 cup Crisco, divided
1. Peel the oranges of the skin and excess pith and separate into sections, trying to not break the membranes of the oranges. Keep three different piles* - intact sections, sections that have some flesh exposed and pieces/sections that have come apart. Intact sections are best for dunking, exposed flesh is best for drizzling and broken sections are best for eating ☺
3. Once chocolate is melted, drizzle melted chocolate over orange slices or dip oranges in melted chocolate. Before chocolate sets, sprinkle orange slices with sprinkes if desired.
4. Repeat steps 1-3 until all oranges have been dipped, drizzled and sprinkled.
*The white chocolate will react with the acid from the oranges, so you must work fast. This is also why it needs to be done in small batches and why you should drizzle, not dunk, any orange segment with flesh exposed.