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!

Dried slices of various citrus lying on a gray wood surface, with cinnamon sticks on top.

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:

oranges
lemons
limes
grapefruit
blood oranges
Cara Cara oranges
Meyer lemons

A stack of dried orange slices surrounded by orange slices laying on a gray wood surface and a rust orange color cloth.

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.

These also work to replace orange peels in my winter gin recipe or my dandelion root bitters recipe. There are so many options to use dried oranges!

Dried citrus slices in a jar on a light wood surface, surrounded by dried citrus slices and an orange cloth.

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.

Ingredients

Oranges: Or other citrus like lemons, limes, and grapefruit.

That’s it! Easy peasy.

Oranges, lemons, limes, and blood oranges, some whole and some cut in half on a gray wood surface.

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.

A baking sheet lined with parchment paper, with a mix of citrus slices in one layer on the pan.

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.

Finished dried citrus on a baking sheet, on a gray wood surface surrounded by a rust-colored cloth.

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.

A close-up of a hand holding two dried orange slices, top view. In the background is a pile of dried citrus slices with cinnamon sticks on a gray wood surface.

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).

A stack of dried orange slices surrounded by orange slices and cinnamon sticks laying on a gray wood surface and a rust orange color cloth.

Use and Store Dried Orange Slices

Dried citrus slices have many uses! I love to use them as a garnish for desserts and drinks like this blood orange champagne cocktail or sangria.

Add them to mulled wine, mulled cider, tea blends, simmer pots, or potpourri blends.

A pile of dried oranges and other citrus, with some cinnamon sticks, on a light gray wood surface.

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.

A wrapped package with white paper, dried orange slices, and natural trimmings.

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!

A jar of dried oranges sitting on a light gray surface, surrounded by citrus slices and an orange cloth.

More Citrus Recipes

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5 from 1 vote

Dried Orange Slices (and other citrus)

Dried orange slices are easy to make, have a bright flavor, and look beautiful too. Dehydrate oranges and other citrus to brighten your day!

Course Condiment, Snack

Cuisine American

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Calories 51kcal

Author Colleen @ Grow Forage Cook Ferment