In the lead up to Christmas I was seeing dehydrated orange sliced used for so many things: garlands, cake decorations, cocktail garnish, snacks, the list goes on… I for sure was going to make a batch of these to enjoy orange-y goodness over the festive season but nope, that didn’t happen. I did finally get around to it though and I’m so pleased I did. I could look, smell and nibble on these every day!
There’s so many recipes online on how to make dehydrated orange slices. I went with a sweetened version with granulated sugar, ginger, cinnamon and a dash of sea salt sprinkled on the slices before and after the cooking process.
No problem if you don’t have a dehydrator, you can still add these sweet slices to your cooking repertoire. Pop in a low oven of 90 – 100 degrees celcius for 2 – 4 hours. The length of time needed in the oven will depend on the thickness of the orange slices. I bought a cheap mandolin from Daiso – that’s a whole other story – which worked just fine. $2.80 and I was mandolin-ing my oranges like a wanna-be MasterChef.
Currently these sweet wheels of deliciousness are on high rotation in our granola, looked (and tasted) divine on the zesty gluten-free carrot cake and are getting whipped out for styling the odd photo.
Is it wrong to obsess so much over nature’s goodness? 🤷♀️ Maybe, but I’m ok with that.
Dried Orange Slices
- Small Mixing Bowl
- Wire Rack
- 2 large Navel or Blood Oranges
- 1/4 cup Coconut or White (Granulated) Sugar
- 1/2 tsp Ground Cinnamon
- 1 pinch Ground Ginger
- 1 pinch Salt Flakes
- Pre-heat oven to around 90° C (194° F).
- Wash and dry the oranges.
- Mix the sugar and spice (and all things nice) in a small bowl.
- Using a madoline or sharp knife, slice the oranges as thinly as possible then place on wire racks over baking trays.
- Sprinkle oranges with the sugar and spice mix, reserving some for later; and place in oven for 2 – 4 hours. The thickness of the slice of orange will determine cooking time.
- Remove from oven and sprinkle with reserved sugar.
- Store in an airtight container in a cool place. I keep mine in the pantry.