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Showing how to make homemade dried orange slices on a sheet pan for holiday decorations.
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5 from 1 vote

How To Make Dried Orange Slices

Dry Orange Slices make beautiful Christmas decorations and garnishes for a festive holiday season. It is so easy to make dried oranges, and there are dozens of ideas to use these gorgeous citrus slices in drinks, and dishes, as a crafting accent, or to adorn packages, wreaths, or garlands.
Prep Time10 minutes
Total Time4 hours 10 minutes
Course: Holiday
Cuisine: American
Keyword: dehydrated orange slices, dried orange slices, dry orange slices, dry oranges, how to dehydrate orange slices
Servings: 24
Calories: 9kcal

Ingredients

  • 3 whole navel oranges

Instructions

  • The first step is to wash and dry the whole oranges or citrus fruits. You can use any type of citrus, or any kind of orange. Try regular Navel oranges, blood oranges, lemons, limes, or tangerines. They should be ripe firm oranges or citrus.
  • For best results, slice oranges ⅛ inch, evenly. Use a small sharp knife, preferably a serrated knife. If you have a mandoline slicer, those work great.
    Next, lay the thin slices flat on a parchment paper lined large baking sheet or a Silpat mat on a sheet pan in a single layer.
  • Dry off each of the citrus wheels on the sheet pan with clean paper towels, this helps the drying process go a bit faster.

Oven Drying Method

  • Heat the oven temperature to 200 degrees, and place the sheet pans on the oven racks, dry the oranges for 2 hours. Check them, and flip over all the slices to help them dry. Gently dab with a clean paper towel.
  • Dry another 2.5-3 hours until the oranges turn clear and the orange peels are dry. Check them each hour. The total time will vary based on if your oven is gas or electric, plan on at least 3-4 hours minimum.

Food Deyhdrator Method

  • Follow your dehydrator instructions, most will take 5-8 hours at the lowest setting, 135 degrees to get the dehydrated slices dry all the way through.
  • Store in a cool dry place out of direct sunlight, not the fridge. A sealed plastic bag, Ziploc bag or a glass jar, like Mason jars are the easiest ways to store them. Use them within a few weeks. Their shelf life varies based on how dry they are once stored and humidity, and room temperature.
  • Type of Oranges: Navel Oranges, Blood Oranges, Tangerines, Acid-less Oranges, Mandarins, Seville Oranges, Bergamot Oranges, or Clementines.

Video

Notes

total drying time

The drying process will vary based on the thickness of your slices, and whether you have a gas or electric oven, as those both bake differently even at the lower temperature.
Also, sometimes the oranges dry differently and can get large holes during the drying process as the orange pulp dehydrates. That's okay! There are so many ways to use them all.

Nutrition

Serving: 1g | Calories: 9kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.03g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 0.2mg | Potassium: 29mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 10mg | Calcium: 8mg | Iron: 0.02mg