How To Make Dried Orange Slices

5 from 1 vote

These easy dried orange slices are a beautiful way to add a pop of color to your Christmas tree, garland, gifts, and more.

Prep Time 20

Calories

Author Heather Dessinger

Navel oranges, blood oranges, cara oranges or grapefruits (As many as you want, but keep in mind that you may be only able to fit 4-6 at a time in your oven or dehydrator depending on their size and the size of your drying unit.)
Sharp knife for slicing
Cutting board
Cookie sheets
Parchment paper
Paper towels or dark kitchen towels
Twine or clear fishing line

Using a sharp knife, slice each orange into 1/4 inch thick slices. Don't worry about measuring them with a ruler or anything, just do your best to keep them thin and as even as possible.
Using a paper towel or kitchen towel (that won't show stains), blot each side to remove excess moisture and speed the drying process OR skip the blotting step so that the natural sugars can concentrate and add a bit of shine.
Line your dehydrator tray with some parchment paper and lay the slices on the tray, making sure there's a little room between each one.
Place the trays in the dehydrator. Some dehydrators allow you to manually select the temperature setting while others dry at one consistent temperature. Mine allows me to set mine, so I select 115F.
It usually takes about 8-12 hours for the orange slices to fully dry . . . usually closer to twelve for mine.
Flip them once or twice throughout the process to keep the edges from curling up. I usually flip around the 4 hour mark and then again around 8.
Once the oranges hit the 8 hour mark, start checking them and removing any slices that are fully dry.
Once your orange slices are completely dry, you can store them in a pretty jar and put them on display, make them into Christmas decorations, garlands, etc. If you want to use them as drink garnishes, store them in an airtight container in a cool dry area until you're ready to use them.

Preheat your oven to 170F.
Using a sharp knife, slice each orange into 1/4 inch thick slices. Don't worry about measuring them with a ruler or anything, just do your best to keep them thin and as even as possible.
Blot each side with a paper towel or dark kitchen towel (that won't show stains) to remove excess moisture and speed the drying process. I usually toss all the slices on a towel as I'm cutting, then toss another towel on top and blot them all at once.
Line your baking sheet with some parchment paper and lay the slices on the tray, making sure there's room between each one. If you can fit two baking sheets in your oven and have enough oranges, keep going until you have both filled.
Place the baking sheet (or sheets) in the oven and dry for around six hours. Flip them every hour or so to keep the edges from curling up. Around the 4.5-5 hour mark, start checking to see if any of the oranges are done. If they are, remove them and set them aside. Continue this process until all the orange slices are dried.
Once your orange slices are completely dry, you can store them in a pretty jar and put them on display, make them into Christmas decorations, garlands, etc. If you want to use them as drink garnishes, store them in an airtight container in a cool dry area until you're ready to use them.