How To Make Dried Orange Slices

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Easy dried orange slices for wreaths, garlands, ornaments, and gifts. Oven or dehydrator method, storage tips, and FAQs.

Why You’ll Love Dried Orange Slices

There’s something so special about dried orange slices during the holidays. They add a simple, natural touch to wreaths, garlands, and gift wrapping, and their soft citrus scent instantly feels festive. Making them at home is easy, inexpensive, and a wonderful way to spend a cozy afternoon. Whether you use an oven or a dehydrator, this step-by-step guide will show exactly how to dry orange slices so they turn out beautifully every time. If you enjoy natural touches like this, take a look at my Christmas simmer pot recipe that also fills your home with fragrance.

Jump to: Prepare the Oranges | Oven Method | Dehydrator Method | How to Use | Storage Tips

washing oranges to make dried orange slices

What You Need to Make Dried Orange Slices

Fresh oranges
Sharp knife
Cutting board
Baking sheets
Parchment paper
Oven or dehydrator
Cooling racks
Tip: Choose firm, seedless oranges. Navel, Cara Cara, or blood oranges work best for even slices and bright color.

How to Prepare Oranges for Drying

Clean the oranges. Start with a large bowl, add the oranges, add 2 tablespoons of apple cider vinegar, and fill the bowl with warm water. Let the oranges soak for 5 minutes.
Rinse and dry well.
With a sharp knife or mandoline slicer, cut each orange into thin slices about ¼ inch thick.
Keep the slices as uniform as possible so they dry evenly. Thicker slices will take longer.
Place the slices on a paper towel, cover with another sheet, and press gently to remove excess moisture.
Tip: Removing as much moisture as possible helps prevent browning and shortens drying time.

dried orange slices with sprig of evergreen

How to Dry Orange Slices in the Oven

Preheat oven to 225°F.
Arrange orange slices in a single layer on wire racks set over baking sheets, or place them directly on the oven grates.
Tip: Using cooling racks makes it much easier to turn the slices. Skip solid baking sheets so air can circulate on the top and bottom.
Bake for 2 to 3 hours, turning slices every 30 minutes so they don’t stick.
In my gas convection oven at 225°F, the drying process takes about 2 hours.
The slices are ready when they darken slightly and turn translucent.
Cool completely, then store at room temperature until ready to use.
Note: Oven times vary. If the edges start to brown, lower the temperature slightly and keep turning the slices.

How to Dry Orange Slices in the Dehydrator

Arrange the prepared slices on dehydrator trays in a single layer.
Set temperature to 135–140°F and timer for 8 hours.
At the halfway point, rotate the trays and flip the slices.
The slices are done when they’re translucent and no longer sticky.
Transfer to a baking sheet and let them cool and finish drying completely.
Tip: Every dehydrator is different. If your slices still feel tacky, keep drying in 1-hour increments until firm and dry.

Oven vs. Dehydrator Results

I’ve used both methods for drying orange slices, and there are a few clear differences between them.

Time: The dehydrator takes longer, about 9 hours compared to 3 to 4 hours in the oven, but it’s completely hands-off once it’s running.
Color: Dehydrated orange slices stay a brighter, lighter shade of orange, while oven-dried slices tend to darken slightly.
Shape: Dehydrated slices hold their round shape better and don’t curl at the edges.

Both methods work beautifully, and it really comes down to how much time you have. If you want quick results, use the oven. If you prefer a lighter color and don’t mind waiting, go with the dehydrator.

dried orange slices on wood board with greenery

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How to Tell When Orange Slices Are Done

Dried orange slices are ready when they’re firm, slightly translucent, and no longer sticky to the touch. The edges should feel dry but not brittle. If the slices bend easily or feel tacky, they need more time. Let them cool completely before storing to make sure no moisture remains inside. This helps prevent mold and keeps their color bright. Slices that are fully dried will darken slightly as they cool. That’s a good sign they’re ready. This method also works beautifully for lemons, limes, and grapefruit.

dried orange slices strung on garland with greenery

How to Use Dried Orange Slices

Once you have a batch of beautiful dried oranges, the possibilities are endless. They bring warmth, color, and a hint of fragrance to your holiday decorating. Here are a few simple ways to use them:

Add to a holiday wreath with star anise, cinnamon sticks and greenery
String them together with twine for a natural garland
Tie one onto a wrapped gift with ribbon or baker’s twine
Hang a few on your Christmas tree
Layer them into a simmer pot for a cozy, citrus scent
Use them in marinades, or as a garnish for hot tea
Use them for gift giving by packaging in a mason jar. See this post for more gifts-in-a-jar ideas!

dried orange slices in mason jar with twine bow

How to Store Dried Orange Slices

Let the orange slices sit out for several days before storing to be sure they’re completely dry.
Place them in an airtight container or glass jar.
Store in a cool, dry place away from direct sunlight.
If fully dried, the slices will last for 3-4 months.

Christmas gift wrapped in kraft paper with dried orange slice and cinnamon stick tied to green ribbon

Frequently Asked Questions

If any moisture remains inside the slices, they can mold. To avoid this, make sure they’re completely dry before storing, and let them cool fully before sealing in a container. Even when you take every precaution, there’s still a chance that mold can develop over time. Because dried orange slices are a natural element, they don’t last forever, and mold can appear during the months between holiday seasons. If that happens, it’s best to toss them and make a fresh batch next year.

When completely dry and stored in an airtight container, dried orange slices will last for several months. If you make them in late fall, they’ll stay fresh through the entire holiday season. In my experience, though, they don’t hold up from one year to the next. I actually enjoy the process, so I set aside an “orange drying day” each year to make a new batch. It’s become one of those simple traditions that marks the start of the Christmas season.

Yes. They’re completely edible, though they have a chewy texture and a tart flavor. If you plan to eat them, make sure they’re dried without any sprays or treatments added for shine.

Absolutely. This same method works for lemons, limes, and grapefruit. Mixing a few different kinds together creates beautiful color variation for garlands and wreaths.

Navel oranges, Cara Cara oranges, and blood oranges all work beautifully. Choose firm, seedless fruit for even slices and vibrant color. Smaller varieties tend to dry more quickly, while larger ones take a bit longer.

dried orange slices on pine mantel Christmas garland

Final Thoughts

Drying orange slices has become one of my favorite simple holiday traditions. I love the way they catch the light when hung on a garland, and how they add warmth to greenery and ribbon. These little slices of sunshine are proof that the most meaningful seasonal projects don’t have to be complicated or expensive. Once you make a batch, you’ll find yourself using them everywhere, from a natural wreath to place settings at the table.