How to Dry Oranges

Year-round, or festive flair, dried oranges add a beautiful pop of color.

Prepare the oranges

•Preheat your oven to a low heat (160-200F)

•Slice the oranges into uniform, thin rounds about 1/4 inch thick.

•Pat the slices, removing excess moisture.

Arrange and bake

•Line a baking sheet with parchment paper — NOTE: Some recipes suggest lining the baking sheet with parchment paper, placing a wire rack on the top and the oranges on the top of the rack. It allows for more air flow, but the oranges might stick to the rack.

• OR Arrange the slices on the parchment paper, single layer, no overlapping

• Bake for 2 to 4 hours — watch them and turn frequently to make sure that don’t burn • The slices will be ready when they are stiff, slightly shriveled and dry to the touch.

*The cooking time will vary depending on the thickness of the slices and your oven’s temperature.

Cool and store

• Let the slices cool completely — the slices will be more brittle as they cool.

• Once completely cool, store them in airtight containers.