Preheat oven to 225°F (107°C).
Wash oranges and dry. Cut oranges into ¼ inch (6.35mm) thick slices, starting at the stem. Place the slices on a paper towel or a tea towel to absorb any extra juice. Place orange slices on parchment lined baking sheets leaving a small space in between slices.
Bake for 2-3 hours turning the oranges over after 1 ½ hours. Oranges are done when they turn a light brown colour. Remove the slices from the parchment paper and continue to cool on drying racks.
To Make a Garland:
Make two small holes in the opposite ends of the orange slice, through the flesh, using a skewer or large toothpick. Cut a desired length of twine, approximately 9 feet (2.75cm). Add a small piece of scotch tape to the end of the twine to give it stability and to stop it from unwinding. Thread the orange slices onto the twine and gently move to the end. Complete the garland by adding the rest of the slices leaving as much room as desired between the slices. Tie a loop or knot on each end of the garland.
Chef Note:
Any citrus fruit can be dried using the same technique.
Add a sprinkle of granulated sugar over the orange slices before baking. It adds a tiny hint of sweetness if using in a cocktail.
Preheat oven to 225°F (107°C).
Wash oranges and dry. Cut oranges into ¼ inch (6.35mm) thick slices, starting at the stem. Place the slices on a paper towel or a tea towel to absorb any extra juice. Place orange slices on parchment lined baking sheets leaving a small space in between slices.
Bake for 2-3 hours turning the oranges over after 1 ½ hours. Oranges are done when they turn a light brown colour. Remove the slices from the parchment paper and continue to cool on drying racks.
To Make a Garland:
Make two small holes in the opposite ends of the orange slice, through the flesh, using a skewer or large toothpick. Cut a desired length of twine, approximately 9 feet (2.75cm). Add a small piece of scotch tape to the end of the twine to give it stability and to stop it from unwinding. Thread the orange slices onto the twine and gently move to the end. Complete the garland by adding the rest of the slices leaving as much room as desired between the slices. Tie a loop or knot on each end of the garland.
Chef Note:
Any citrus fruit can be dried using the same technique.
Add a sprinkle of granulated sugar over the orange slices before baking. It adds a tiny hint of sweetness if using in a cocktail.
