Dried orange slices have long been a popular way to add natural decoration to a Christmas tree or evergreen boughs. Whether hung individually or strung in a draped garland, they bring bright translucent color and sweet citrus scent to the tree and surrounding space.
It turns out I haven’t quite perfected the method of drying orange slices, but this year I did try to make a small set that was also sugared. I don’t own a food dehydrator, and I barely have the patience for them to dry in the oven – let alone simply air-dry. So my individual ornaments turned out a little wonky, but I think the overall effect is very pretty on this scroll-work tree.
To create the slices, I cut two oranges into slices approximately 1/4-inch thick, but my slicing was uneven and inconsistent. You could do better using a mandolin slicer, but I encourage you to handle that particular tool with extreme caution. I laid the slices out on parchment paper and baked in an oven at 250 degrees Fahrenheit, tuning them every half-hour for about 5 hours. When I ran out of patience for this method, I let them sit out overnight for a bit more air-drying.
I then brushed each one with Mod Podge, and sprinkled with large-crystal sanding sugar. I allowed the first side to dry before turning them over to sugar the second side. My sugaring skills, also, are imperfect.
The metal tree itself was a happy score at an antique mall and only cost $8.50 after a storewide discount. I didn’t have a plan for how to decorate it at the time I bought it, but the concept of the orange slices with little red bows came to me while I was working on the slices. The gold bead garland was already in my Christmas decor stash. I love the overall look!
Have you had good success making dried orange slices? I’d love it if you’d offer your tips in the comments!
