Dried Orange Slices
50kcal
Ingredients
Main Ingredients
- 3–6 medium medium oranges (navel or blood oranges work well)
Optional Ingredients
- ground cinnamon or whole cloves for scent Optional for aroma
- clear glue or ribbon for hanging Optional for decorations
Method
Preparation
- Wash oranges and pat dry.
- Preheat oven to 200°F (95°C) or set dehydrator to 135°F (57°C).
- Slice oranges 1/8–1/4 inch thick, keeping slices even.
- Remove large seeds with a knife or fork.
- Place slices on a baking sheet lined with parchment, ensuring they do not overlap.
Drying
- Dry in the oven for 2–3 hours, flipping slices every 30–45 minutes. If using a dehydrator, follow its guide (about 6–8 hours).
- Slices are ready when they are dry to touch, slightly translucent, and not sticky.
- Let slices cool fully on a wire rack.
- If desired, add a light sprinkle of cinnamon or press in a clove while warm.
Finishing
- Thread with needle and twine or glue to wreaths.
Notes
Store in an airtight container when fully cool. Keep in a cool, dry place away from sunlight. They last for several weeks to months if dried and stored well. If they feel soft or show mold, discard them. If you plan to hang them outside, seal with clear craft spray for some protection.