If you've never made dehydrated oranges, you're in for a treat! Unlike other dried fruit, pineapple chips, for example, dried oranges can be used as embellishment, to add flavor to soups, drinks, or used in mulling spices. And that's just a few suggestions, you're really only limited by your imagination!
I feel silly even calling this a "recipe." After all, it has one single ingredient, oranges. However, I also don't want anyone out there to miss out on this cool way of preserving citrus, especially oranges.
When I first started dehydrating fruit, I took some dehydrated orange slices to give to my niece, Ninva, when I visited them in Chicago. Ninva loved them so much that she and my sister got on their laptop and ordered a food dehydrator right then and there.
So judging by their reaction, I figured there are others out there that need to be shown how easy it is to dehydrate oranges. The dried oranges have a long shelf life and make a great pick-me-up snack.
What you need to make this recipe
Oranges! That's all you need to make dehydrated oranges.
Ingredient Notes
Oranges — Seedless oranges are best to dehydrate. Not only are they easy to cut with a Mandoline, but the orange slices come out prettier and you won't have large holes where the seeds were.
Tools Needed — You will need a dehydrator to make dehydrated oranges. Although not absolutely required, a Mandoline makes slicing the oranges so much easier. Otherwise, a sharp knife will do.
If you don't have a dehydrator and don't want to purchase one, I also provide instructions for drying orange slices in the oven.
Why This Recipe Works
If you hike or do other outdoor activities, dried orange slices can be tossed in a ziplock bag and taken along for a quick boost of energy.
This dried oranges recipe can be applied to various citrus including limes, lemons, tangelos, and my personal favorite, blood oranges. So if you have citrus trees and can't eat the fruit fast enough, now you can dehydrate them and have them to enjoy all year long!
As I've already mentioned, dehydrated oranges have so many uses. They are easy to prepare and naturally delicious! Here are just a few possibilities:
- Add them in stews that call for lemons.
- Dried oranges are perfect in hot or iced tea.
- To flavor ice water, add a few dehydrated orange slices.
- Dried orange slices are a match made in heaven in most cocktails, especially wine.
- Use a few dehydrated orange slices to flavor simple syrup.
- You can also use the oranges slices to embellish gifts and as garland.
How to Make This Recipe
Dehydrated orange slices using a dehydrator
- Slice Oranges
Slice oranges with a Mandoline so that they are anywhere from 1/8" to 1/4" in thickness. Keep in mind the thinner they are, the less time they'll need to dehydrate.
- Arrange Orange Slices
Arrange orange slices on the dehydrator trays, leaving room for air circulation.
- Set Temperature
Set the dehydrator to 135 degrees (fruit/vegetable setting). Start checking the orange slices after 2 hours. Sometimes it's helpful to flip the orange slices to the other side halfway through the process.
- Dehydrating Time
Depending on the thickness of the slices, it can take anywhere from 3 to 7 hours for the slices to completely dry.
- Cool and Store
Once the orange slices are completely dehydrated and no moisture remains, cool completely then store in mason jars.
How to dehydrate oranges using the oven
Slice the oranges into thin slices (1/8" to 1/4") in thickness.
Arrange in a single layer on a cookie sheet lined with parchment paper.
If you want to make the orange slices even sweeter, you can sprinkle the slices with some brown sugar and your favorite spices. If you know me at all, you know that I used cardamom.
Bake in the oven at 200-degrees F. for 3 to 4 hours, depending on the thickness.
Recipe FAQ's and Expert Tips
Yes, of course, you can! Dried oranges have an intense citrusy flavor and can be eaten as a healthy snack.
Orange slices can take anywhere from 3 to 12+ hours. The drying time will depend on the thickness of the orange slices and the temperature setting chosen.
If you are in a hurry, you can choose a higher setting on your dehydrator and slice the oranges thinner. If you have the patience of Job, you can use a lower setting. This can take up to 12 or more hours to dry them completely.
Use dried orange slices as holiday decorations, especially garland. Or use the dried slices in a potpourri mix.
Another option is to add orange slices to soups, stews, or syrups. You can also use the dehydrated orange slices in beverages. Finally, make a slit on one end of the slice and slip it over the rim of your favorite cocktail.
I've had dried orange slices last for years when stored in an airtight mason jar. I usually run out of orange slices before they go bad. As long as they are dried properly, they should last for years.
Make sure the oranges are not tacky in any way after dehydrating. You want them to be completely dry. Otherwise, if there's any moisture remaining they will eventually mold.
Yes, you can make dehydrated oranges in the oven. Slice the oranges into thin slices (1/8" to 1/4") and arrange in a single layer on a cookie sheet lined with parchment paper. Bake in the oven at 200-degrees F. for 3 to 4 hours.
- If possible, use firm oranges. They are easier to slice, especially when using a Mandoline, and will require less drying time if they're not overly juicy.
- I prefer using smaller oranges. One of the main reasons for this is that once the oranges are dehydrated, they can fit inside the mason jars easier. Even mason jars with the regular-sized mouth.
- Blood oranges are by far the most beautiful when dehydrated. If you can get your hands on some, I highly recommend it!
- Although it's often suggested that you should dehydrate oranges at a lower temperature for a longer length of time, I prefer using the fruit setting which is 135 degrees F. Instead of taking 12 hours or longer, the dehydrating time can be cut down to 3 to 6 hours depending on how thick the orange slices are.
- I use the whole orange including the orange peel from the top and bottom of the orange. I grind those pieces into a powder to use in the place of orange zest in baked goods.
Related Recipes
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Dehydrated Oranges (dehydrator and oven directions)
Equipment
- dehydrator
- Mandoline
Ingredients
- 3 navel oranges (firm and seedless, if possible)
Instructions
- Slice oranges with a Mandoline so that they are anywhere from 1/8" to 1/4" in thickness. Keep in mind the thinner they are the less time they'll need to dehydrate.
- Arrange orange slices on dehydrator trays, leaving room for air circulation.
- Set the dehydrator to 135 degrees F (fruit/vegetable setting). Start checking the orange slices after 2 to 3 hours.
- Depending on the thickness of the slices, it can take anywhere from 3 to 7 hours for the slices to completely dry. Sometimes it's helpful to flip the orange slices over to the other side halfway through the process.
How to Dehydrate Orange Slices Using the Oven
- Slice the oranges into thin slices (1/8" to 1/4") in thickness.
- Arrange in a single layer on a cookie sheet lined with parchment paper.
- If you want to make the orange slices even sweeter, you can sprinkle the slices with some brown sugar and your favorite spices. If you know me at all, you know that I used cardamom.
- Bake in the oven at 200-degrees F. for 3 to 4 hours, depending on the thickness.
Notes
- If possible, use firm oranges. They are easier to slice, especially when using a Mandoline, and will require less drying time if they're not overly juicy.
- I prefer using smaller oranges. One of the main reasons for this is that once the oranges are dehydrated, they can fit inside the mason jars easier. Even mason jars with the regular-sized mouth.
- Blood oranges are by far the most beautiful when dehydrated. If you can get your hands on some, I highly recommend it!
- Although it's often suggested that you should dehydrate oranges at a lower temperature for a longer length of time, I prefer using the fruit setting which is 135 degrees F. Instead of taking 12 hours or longer, the dehydrating time can be cut down to 3 to 6 hours depending on how thick the orange slices are.
- I use the whole orange including the orange peel from the top and bottom of the orange. I grind those pieces into a powder to use in the place of orange zest in baked goods.
Kelly Methey says
Can’t wait to try this! I would never have thought to do it without your “recipe”! Thanks!
Hilda Sterner says
Thanks, Kelly! I guess I'm glad I shared the "recipe." 😉