Diy: Dried Citrus Wheels
20m prep 5h cook 5h ready
Dried citrus wheels are a versatile decoration and garnish. Thinly slice oranges or other citrus, press out excess juice, and bake at low heat until dry. Use them for garlands, ornaments, garnishes, or craft projects.
Nutrition (per serving, estimated)
Estimated based off 2 of 2 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 288 mg
- Iron: 0.73 mg
- Magnesium: 72 mg
- Phosphorus: 101 mg
- Potassium: 1303 mg
- Zinc: 0.51 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 14.8 ml sugar
Prepare
- 4 medium oranges, ends trimmed, sliced ¼- to ⅛-inch thick, seeds removed
Let's Cook
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Step 1.
Trim the ends off 4 medium oranges (or any combination of oranges, lemons, limes, and grapefruit) and slice them ¼- to ⅛-inch thick. Remove any seeds. Using a mandoline will give the best thin, even slices, but a knife works too.
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Step 2.
Line 2 baking sheets with 2 layers of paper towels each. Arrange the citrus slices in a single layer on the paper towels, then top with another 2 layers of paper towels. Let sit for 15 minutes, then press down gently with flat hands to press out excess juices.
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Step 3.
Remove the paper towels and citrus slices from the baking sheets and set them aside on a flat surface. Preheat the oven to 200°F. Line the same baking sheets with parchment paper.
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Step 4.
Transfer the citrus wheels to the parchment paper, spreading them in a single layer (they can overlap slightly as they will shrink). Sprinkle evenly with 1 tablespoon sugar.
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Step 5.
Bake for 4 to 7 hours, flipping the wheels every hour or so, until they are shrunken, a few shades darker in color, and dried. The fully dried citrus will still bend when warm but will stiffen and crisp as they cool.
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Step 6.
Cool completely on the baking sheets, then use as desired. Store in an airtight container for up to 3 months.
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