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There’s a moment each year when the air feels crisper and the days lean into softness. It’s when the urge to nest arrives—lighting candles earlier, making your home smell like cinnamon and citrus, craving projects that feel comforting to your hands. Drying orange slices fits perfectly into this season. It’s a nostalgic, gentle craft that’s been around for generations, but lately it’s having a well-deserved comeback.

What makes dried oranges so special isn’t just how they look (although the stained-glass glow is undeniably magical). It’s the ritual: slicing fruit slowly, the quiet hum of the oven, the warm smell that fills your home. It’s a small, grounding act—simple, affordable, and deeply satisfying.

If you’re ready to make your own, here is a detailed step-by-step guide to get perfect dried orange slices—bright, translucent, and ready for every kind of seasonal décor.

What You’ll Need

Before you begin, gather your supplies. This project is wonderfully simple, but the right tools make the process smoother and the final slices prettier.

Ingredients & Tools

Fresh oranges
Navel oranges are classic, but blood oranges add ruby tones, and mandarins dry into smaller, deeper amber gems. Firmer fruit slices more cleanly and dries more evenly.
A sharp knife or mandoline
Clean, consistent slices mean consistent drying. A mandoline will give you perfect uniformity, but a sharp chef’s knife works beautifully with a slow hand.
Paper towels or a clean kitchen towel
Removing surface moisture is one of the secrets to preventing browning.
Baking sheet
Parchment paper or a metal cooling rack
Oven or dehydrator
Optional aromatics: cinnamon sticks, whole cloves, star anise, cardamom pods. These don’t just scent your home—they lightly infuse the oranges as they dry.

This list is intentionally simple. Drying oranges is meant to feel accessible and calming, not like a production.

How to Dry Orange Slices in the Oven

Drying oranges isn’t hard, but it is a process with nuances. Think of this like a gentle craft: you’ll check in on them, flip them, adjust the temperature—almost like tending something slowly over an afternoon.

Here’s the breakdown.

Step 1: Preheat Your Oven Low and Slow

Set your oven to 170–200°F (75–95°C).
This one step determines the entire look of your final slices.

Why low heat matters:

Higher temperatures caramelize natural sugars → brown or burnt slices
Low heat slowly evaporates moisture → glowing, translucent slices
You avoid curled edges and uneven drying

If your oven can’t go below 200°F, just crack the door slightly with a wooden spoon to release excess heat. This transforms your oven into a DIY dehydrator.

Step 2: Slice the Oranges

Wash and dry your oranges thoroughly. Any moisture on the peel creates steam pockets later.

Thickness guide:

⅛ inch (3 mm) – fast drying, very translucent, delicate
3/16 inch (5 mm) – balanced, sturdy but still glowy
¼ inch (6 mm) – rustic, thicker, longer drying time

Most people find the sweet spot between ⅛–3/16 inch.

Techniques to slice beautifully:

If using a knife, move slowly—uneven slices dry unevenly.
Wipe the blade every few slices so you aren’t cutting through slippery juice.
If using a mandoline, choose the second-thinnest setting and slice gently with even pressure.

Save imperfect end pieces for simmer pots later—they still smell amazing.

Step 3: Pat the Slices Dry (The Secret to Bright, Not Brown)

This step makes a massive difference but is often skipped.

Lay the slices on a towel and gently press another towel over them. Don’t squeeze—just blot.

Why this works:

It removes surface moisture, preventing steaming
It reduces browning dramatically
It shortens the drying time by up to 30%

When the slices look slightly matte on top, you’re good to go.

Step 4: Prepare Your Baking Sheet Thoughtfully

How you arrange the slices affects their shape, brightness, and drying time.

Option A: Parchment Paper

Easiest method
Prevents sticking
Produces a softer, rustic look

Option B: Cooling Rack Over a Baking Sheet

Best airflow
Most even drying
Prevents soggy centers
Keeps slices perfectly flat

If your goal is symmetrical ornament-ready slices, the cooling rack method wins.

Whatever you choose, make sure:

Slices do not overlap
You leave space for heat to circulate

If placing on parchment, give the slices one last gentle blot when they’re on the sheet.

Step 5: Bake the Orange Slices (Your Kitchen Will Smell Amazing)

Slide the tray into the oven and prepare for one of the coziest aromas you’ll ever experience.

Total drying time:

2.5–4 hours, depending on:

Slice thickness
Oven temperature accuracy
Moisture content of the fruit
Whether you’re using a rack or parchment

What to do every 45–60 minutes:

1. Flip the slices

This keeps them from curling, ensures even drying, and helps the centers dehydrate properly.

2. Rotate the tray

Most ovens have warm and cool zones. Rotating gives everyone fair heat exposure.

3. Check for moisture pooling

If you see beads of juice on top of a slice, dab gently with a paper towel.

4. Watch the edges

If you notice darkening:

Lower the temperature
Move the tray up a rack
Crack the door to release humidity

Drying should be slow—not fast.

How to Know Your Orange Slices Are Done

Look for these visual and tactile cues:

Centers appear dry and slightly matte, not glossy
When held up to light, slices are beautifully translucent
Peel feels firm and no longer moist
Slices feel leathery, not soft or sticky
No visible wet spots in the flesh

If any slice still feels rubbery or tacky after cooling, return it to the oven for 20–30 more minutes.

Step 6: Cool Completely

Don’t skip this part. Cooling “sets” the dryness.

During cooling:

The centers firm up
Remaining moisture evaporates off
Stickiness disappears
The color deepens slightly into a warm amber tone

Spread slices out on a cooling rack or fresh parchment so air can circulate freely.

When cooled, they should feel leathery, not gummy.

Optional: How to Dry Orange Slices in a Dehydrator

A dehydrator is wonderfully hands-off and tends to keep colors brighter.

Instructions:

Lay slices in a single layer
Set temperature to 125–135°F
Dry for 6–12 hours
Rotate trays halfway for even airflow

Dehydrators rarely burn slices and produce the most uniform finish.

Tips for the Best Possible Results

Choose firm oranges

Soft or older oranges release more juice, causing browning.

Flip consistently

This keeps slices flat and evenly colored.

Dry smaller slices separately

Mandarin or clementine slices dry faster.

Avoid overpacking your tray

Crowding traps moisture.

If slices are still sticky after cooling

Put them back in the oven at 170°F for 20–40 minutes.

How to Store Dried Orange Slices

Once fully cooled:

Store in airtight containers
Keep them away from direct sunlight
Place in a cool, dry spot

Shelf life:

6–12 months for décor
Longer if re-dried once or twice a year

If slices soften in storage, just pop them back in the oven for a quick refresh.

Creative Ways to Use Dried Orange Slices

1. Holiday Tree Ornaments

Tie with twine, velvet ribbon, or thin gold wire. They glow beautifully against Christmas lights.

2. Garlands

Pair with eucalyptus sprigs, cranberries, or wooden beads.

3. Wreaths

Add to fresh or dried greenery wreaths for an organic, European feel.

4. Gift Wrapping

Slip a slice under jute twine or ribbon for a sustainable, earthy embellishment.

5. Centerpieces

Scatter around candles, wooden accents, or pinecones.

6. Simmer Pots

Use citrus slices, cloves, cinnamon, rosemary, or vanilla for cozy winter aromatherapy.

7. Kid-Friendly Crafts

Perfect for easy, mess-free ornament projects.

FAQs: How to Dry Orange Slices for Decoration

How long does it take to dry orange slices in the oven?

Drying orange slices in the oven usually takes 2.5 to 4 hours, depending on slice thickness and oven temperature. Thinner slices dry faster, while thicker slices may need additional time. Flip the slices every hour to help them dry evenly and prevent curling.

What temperature should I use to dry orange slices?

The best temperature for drying orange slices is 170–200°F (75–95°C). Low heat is essential because it evaporates moisture slowly without burning the natural sugars in the fruit. Higher temperatures can cause browning or uneven drying.

Why are my dried orange slices turning brown?

Browning usually happens when the oven temperature is too high or the slices still have too much surface moisture. To avoid this, pat slices dry before baking, flip them regularly, and keep the temperature on the lower end of the recommended range.

Can I dry orange slices without an oven?

Yes. You can dry orange slices using a dehydrator, which takes 6–12 hours at 125–135°F. You can also air dry them in a warm, low-humidity room, though this method takes several days and results may vary depending on your climate.

How do I know when dried orange slices are fully done?

They’re ready when the centers look dry and matte, the peel feels firm, and no glossy moisture remains. Fully dried slices should feel slightly leathery—not sticky or soft. If they still feel tacky after cooling, return them to the oven for another 20–30 minutes.

How long do dried orange slices last?

Properly dried and stored in an airtight container, orange slices last 6–12 months. Keep them in a cool, dry place away from sunlight. If they soften over time, you can refresh them by drying again at a low temp for 20–30 minutes.

Can I use dried orange slices for edible projects?

While dried orange slices are technically edible, they’re usually very chewy and bitter, so they’re best for decoration. For eating, candied or dehydrated sugared oranges are a better option.

What citrus fruits can I dry besides oranges?

You can dry lemons, limes, grapefruits, blood oranges, and pink lemons using the same method. Each type offers a slightly different color and pattern, making mixed-citrus garlands especially beautiful.

How can I keep dried orange slices bright and vibrant?

To maintain vibrant color, slice the fruit evenly, pat away moisture, and dry at low heat. Using a cooling rack improves airflow and helps prevent browning. Blood oranges and Cara Cara oranges naturally keep the brightest hues.

Why are my dried orange slices sticky?

Stickiness means there is still moisture inside the fruit. Return the slices to the oven at 170°F and dry in 20–30 minute increments until they feel leathery and no longer tacky.