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–+ servings
dried oranges in a jar from above.

Easy Dried Orange Slices

Learn how to dry orange slices for the perfect addition to your next DIY project! Follow these simple steps to create beautifully dried orange slices that can be used in wreaths, garlands, potpourri, and more.
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Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Yield: 3 quarts
Author: Kris Bordessa, National Geographic author

Equipment

  • Dehydrator
  • 3 quart jars

Ingredients

  • 30 fresh oranges

Instructions

Recipe yields 3 quart jars.

  • Thoroughly wash and dry oranges.
  • Slice oranges into uniform 1/4" thickness. Set the orange ends aside. Tip: Set the cutting board on a rimmed baking tray to capture the orange juice as you slice. This will save you some cleanup.
  • Place orange slices onto dehydrator tray as close as possible without overlapping.
  • Once the dehydrator is full, turn it on to 135 degrees Fahrenheit for 8-10 hours. This of course depends on the thickness of the slices, the climate and humidity, and the drying process (see below for alternative drying methods). Plan to be around to check them during those last couple of hours.
  • Test orange slices for doneness by trying to bend them; they should not bend.
  • Cool slices thoroughly and place - loosely packed - in a sealed container. Let the jar stand for a week, shaking it daily. This conditions the fruit, allowing the excess moisture in some pieces to be reabsorbed by drier pieces. If any condensation appears on the inside of the jar itself, there’s still too much moisture in the fruit. Return it to the dehydrator to remove more moisture.

Notes

  • Recipe yields 3 quart jars.
  • My Excalibur dehydrator fits 3-4 oranges on each tray. How many oranges you'll need will depend both on the size of the oranges and the size of your dehydrator.
  • The method you use to dry the oranges, the thickness of the fruit, and the humidity will all play a part in how long it takes for the slices to be sufficiently dried. Check them hourly after the first 3-4 hours.
To dry oranges in the oven:
  • Line a baking sheet with a kitchen towel or place a wire cooling rack inside. Place orange slices in a single layer and set tray in oven. Set the oven to a low temperature; 135°F is ideal, but some older ovens may not go that low. To maintain a low enough heat, you may need to prop the door open slightly.
Drying oranges in an air fryer:
  • While an air fryer works much like a dehydrator, they don't hold as much as a large dehydrator. Use it if you have one, certainly, but your yield will be limited by how many slices the air fryer can hold.
Air drying:
  • If you live in a dry region or heat your home during the winter months, you can use warm air for dehydrating the orange slices. Suspend slices on twine in a warm area of your home and let them dry. This process will take days.
Dehydrated orange peels:
  • Save the orange pieces you trimmed off the ends and dry those, too. The orange peels can be used for flavoring or processed into a powder to use in recipes and homemade cleaning solutions (such as the soft scrub recipe included in my book).
Did you make this recipe?Mention @attainablesustainable or tag #attainablesustainable!