Dried orange slices are easy to make and can be incorporated into various recipes. Dehydrated oranges and other citrus also have decorative uses. They smell amazing, have bright flavor, and look beautiful too!
A Citrus Season Treat
Dehydrating oranges and other citrus is a super helpful way to brighten your winter day during citrus season. These preserved citrus slices are great for eating and decorating.
Any citrus works well in this easy recipe, and all types look just as beautiful for decorating as they taste! Feel free to use a mix of citrus for a variety of colors and flavors, here are some great options:
- blood oranges
- Cara Cara oranges
- Meyer lemons
When using dried orange slices in recipes, it’s ok to eat the whole thing, including the peel. I like to add dehydrated citrus to my forest chai and spicy chai recipes for a little bit of bright flavor.
How to Make Dried Orange Slices
Dried orange slices are simple to make and work well using the oven or a dehydrator. Using an oven is faster, but it is more hands on, so it depends on how quickly you want them ready or what appliances you have.
Oranges: Or other citrus like lemons, limes, and grapefruit.
That’s it! Easy peasy.
How to Dry Orange Slices in the Oven
First, preheat the oven to 200°F (90°C) and line two baking sheets with parchment paper. The parchment paper helps them not stick as they dry.
Use a sharp knife to slice the oranges to about ⅛ to ¼ inch thick. To remove excess moisture, gently blot each slice with a clean kitchen towel or paper towel.
Note: It also works to use a mandolin to slice citrus. Some find this quicker, and it makes for even slices.
Once patted as dry as they can get, place the citrus slices on the parchment lined baking sheets in a single layer.
Bake for 2-4 hours, and flip them every 30 minutes to be sure that they dry evenly. The thinner the slices are, the quicker they will dry.
When you flip the drying orange slices it is a good time to check for doneness. It’s important to monitor how dry they are so that they don’t brown or burn.
Some types of citrus may dry quicker than others so keep that in mind. I found that lime slices dried the quickest, followed by lemon, with oranges taking a bit longer.
No moisture should be left when they are done, but a little bit of stickiness is ok. Thicker and/or juicier slices may take up to 5 hours or more to be completely dried.
If some slices dry quicker it’s best to remove them from the baking sheet so that they don’t overcook.
Once all of the slices are completely dry, remove them from the oven. They should cool completely and be at room temperature before use for food or decoration, and before storing them.
How to Dehydrate Orange Slices
If you want to use a dehydrator to make dried citrus, it takes longer but works just as well. It’s a more hands-off method, so do what works best for you.
These are the simple steps:
- Put the slices on the dehydrator trays.
- Set the temperature to 130-135°F, and dry for 8-10 hours or until they are dehydrated.
- Keep in mind it can take more or less time depending on the thickness of the slices and the brand of dehydrator used (I prefer the Excalibur brand).
Use and Store Dried Orange Slices
Dried oranges can also be made into decorations such as Christmas ornaments, garlands, added to centerpieces or wreaths, or as part of natural gift wrapping.
Store in an airtight container or jar with a lid in a cool, dark place for up to 2 to 3 years or longer. They may start to brown over time, but my guess is that you will use them up before then!
More Citrus Recipes
- 12 Ways to Preserve Citrus
- Salt Fermented Lemons
- Easy Orange Curd
- Lemon Poppy Seed Loaf
- Blood Orange Upside Down Cake
- Homemade Grapefruit Curd
- Lemon Bars with Honey
Dried Orange Slices (and other citrus)
- 4-5 oranges or other citrus such as lemons, limes, or grapefruit
- Preheat the oven to 200°F (90°C) and line two baking sheets with parchment paper.
- Using a sharp knife (or a mandolin), slice the oranges about ⅛ to ¼ inch thick. Gently blot with a kitchen towel or paper towel to remove any excess moisture.
- Place the citrus slices on the baking sheets in a single layer.
- Bake for 2-4 hours, flipping every 30 minutes so that they dry evenly and to check for doneness. There should be no moisture left when they are done – a little stickiness is ok. Thicker and/or juicier slices may take up to 5 hours or more. If some slices are dry before others remove them from the baking sheet so that they don’t burn.
- Once all of the slices are completely dry, remove them from the oven and let them cool to room temperature before using or storing.
- Put the orange and citrus slices on the dehydrator trays.
- Set the temperature to 130-135°F.
- Dehydrate for 8-10 hours or until they are completely dry.
- Any citrus can be used in this recipe, such as oranges, lemons, limes, or grapefruit.
- Blood oranges, Cara Cara oranges, and Meyer lemons are great options to include as they add different colors and flavors.
- The thinner the slices are, the quicker they will dry. Some types of citrus may dry quicker than others.
- I found that lime slices dried the quickest, followed by lemon, with oranges taking a bit longer.
- It’s important to check them every 30 minutes to monitor how dry they are so that they don’t brown or burn.
- Store in an airtight container or jar with a lid in a cool, dark place for 2-3 years or longer. They may start to brown over time.
- Using a dehydrator may take more or less time depending on the thickness of the slices and the brand of dehydrator (I prefer Excalibur brand).