Simple Dried Citrus

Dried citrus slices are one of the easiest things I make every holiday season. I love adding them as drink garnishes, present toppers, or stringing some together for a natural garland! I tend to bake a lot with oranges this time of year and sometimes only use half, so rather than throw out the other half I slice it up and put it in the fridge until my next drying batch. Lemons and limes work great too — lemons have the prettiest effect in my opinion for adding to a cocktail — and I’ve even seen people do blood oranges and grapefruit for a pop of pink color.

WHAT YOU’LL NEED

Evenly sliced citrus fruits
Parchment paper
Baking sheet

HOW TO DO IT

Low and slow is the only trick here. Preheat your oven to 200ºF. Meanwhile, slice your citrus evenly — not too thick, not too thin — thinner pieces will curl up and thicker slices retain too much moisture. If you have a mandoline and aren’t scared to use it, that’s probably the best option to ensure even thickness, but I just use a sharp knife. Lay out the slices on a parchment-lined baking sheet. From there, it’s just a waiting game. Bake the citrus for 2 to 4 hours, making sure to flip the slices and rotate the pan every so often to ensure an even drying process. The smaller pieces will be done sooner, so remove those when they feel totally dry! In my experience, the oranges are juiciest and thus take the longest. I make sure to feel for any remaining moisture, otherwise they’ll mold when stored.

That’s it! Simple as can be, and such a pretty result.