Okay, so I've had this blog written for quite a bit, but wanted to experiment with a couple things to give you the best info I could. I adore Pinterest and it's many projects, but sometimes my results are far from those pictured.
Needless to say, you will always find varying information, and what works for someone else may not work for you. Could be oven temp variances (i.e. I live in a 100+ year old farmhouse with an older oven), tiny measururing differences in recipes, etc...
The majority of this info is similar to my "Autumn Vase Filler" post, because I used dehydrated orange slices in that as well (yes, I'm obsessed). So before going into all the info again, I'm simply going to list some quick tips.
1. USE A DEHYDRATOR (This saves time and money. I make a ton of these, and can't afford to have my oven in use for projects when I need to make meals for my family. Also, your slices will most likely always brown in the oven. Some ovens go lower than others, so if that's the case you may luck out and they won't brown.)
2. LOWER YOUR TEMPERATURE (The first blog I read on this topic had me dehydrate my orange slices in the oven at 200 degrees Fahrenheit. While this worked, I had no idea how much prettier they would turn out when done at a lower temp. If using your oven, set it as LOW as it will go. If using a dehydrator, I would go no higher than 150 degrees Fahrenheit. This prevents oranges from browning. However, if you take it down to 120-ish degrees Fahrenheit, they will resemble stained glass. It does take much longer, but I love the results.)
3. SEAL YOUR SLICES (This is absolutely not mandatory. It will take away most of the scent. However, if you plan to use these over and over like I do, it helps ensure the durability and longevity of your ornament. I used mod podge, and wasn't super worried about it being neat, just wanted each slice to have a protective coat on both sides.)
Those are my biggest tips with any dehydrated citrus projects. Take them or leave them, they may not make or break your project, but they made a huge difference in mine. Below are specific instructions for dehydrating your oranges. I prefer Naval Oranges, they seem to slice and dehydrate the prettiest.
CONVENTIONAL OVEN
- preheat to 200 degrees Fahrenheit
- slice oranges no thicker than 1/4 an inch (for perfect slices, use this mandolin)
- place slices on a layer of paper towels to absorb some of the juices
- line your cookie sheet with parchment paper, and place your oranges in rows on your cookie sheet (they don't need a ton of space between one another, but don't cram them in so that they're overlapping)
- "cook" for 8-10 hours (I rotated mine every 2 hours to help keep them from curling and prevent burning on one side)
*when fully dehydrated, they should not be sticky or bendable, but feel hard and rigid*
DEHYDRATOR
- slice oranges no thicker than 1/4 an inch (for perfect slices, use this mandolin)
- place slices on a layer of paper towels to absorb some of the juices
- arrange your slices on each tray of your dehydrator, making sure they have space, and don't overlap
- "cook" them at 158 degrees Fahrenheit for approximately 8 hours (I flipped mine every 2 hours to help keep them from curling)
*when fully dehydrated, they should not be sticky or bendable, but feel hard and rigid*
Now that your slices are dehydrated, you get to the fun part! Simply use a needle to thread some twine through your slice for hanging and keep it classic, or add some beads or greenery for even more texture! I don't believe there is a right or a wrong way to do this part, so make it your own!
